Kidney Beans with Cardamom-Yogurt Sauce

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Kidney Beans with Cardamom-Yogurt Sauce

 

This is a really easy Indian recipe. It's really tasty and not too spicy even

with the cayenne, add more if you like. Serve with rice and flat bread. If you

make chapati this is a dish to serve it with.

 

1 tbsp. ghee or vegetable oil

1 cup plain yogurt

1 tsp. cardamom

1/4 tsp. tumeric

1/2 tsp. cayenne

2 cans kidney beans drained and rinsed

1 medium tomato chopped

1 cup water

1 tsp. salt

1/4 cup cilantro

 

Heat the ghee or oil over med-hi heat. Add yogurt, cardamom, tumeric and

cayenne. Stir fry 6 to 8 minutes until all the water in the yogurt evaporates.

Stir frequently to keep the solids from burning. When the yogurt mixture doesn't

" close " over the bottom it's ready. Next, stir in the remaining ingredents

except for the cilantro and bring to a simmer. Simmer uncovered for 15 minutes.

Serve sprinkled with the cilantro.