Quick Red Bean Dal

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Quick Red Bean Dal

 

2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

2 tablespoons organic canola oil

1 yellow onion, chopped

2 garlic cloves, finely minced

1 tablespoon finely grated ginger

1 (14.5-ounce) can crushed tomatoes

2 teaspoons curry powder

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

Salt

1/2 cup water

2 tablespoons chopped cilantro leaves

 

 

 

 

 

Place the kidney beans in a bowl and mash with a potato ricer or stick blender.

Set aside.

 

Heat the oil in a large saucepan over medium heat. Add the onion and garlic,

cover and cook until softened, about 7 minutes. Stir in the ginger, tomatoes,

curry powder, coriander, cayenne, and salt to taste. Mix well.

 

Add the reserved beans and water and simmer until the mixture is hot and the

flavors are well blended, 10 to 15 minutes. Serve sprinkled with chopped

cilantro.

 

Serves 4

 

Source: " Vegan Fire & Ice " by Robin Robertson

Formatted by Chupa Babi: 06.25.08

 

 

 

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