Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Kidney Bean Masala

Ingredients:

2 cups kidney beans
1 onion, chopped
1 teaspoon oil
2 tomatoes, chopped
1/2 teaspoon cumin
1/2 teaspoon gram masala
1 teaspoon ginger
2 cloves garlic
2 green chilies
1/2 teaspoon chili powder
3 teaspoons coriander
1/2 teaspoon turmeric
1 inch cinnamon
1 pinch clove
2 cardamom pods
5 peppercorns
10 cashews
1 teaspoon poppy seeds
salt
2 tablespoons cilantro, minced

Cook onion in the oil. Add the tomato and cook until they are soft. Add the cumin.

Meanwhile, grind together all the remaining seasonings with the poppy and cashew, adding water as needed to obtain smooth paste.

Add spice mix to the onion mixture and bring to simmer. Add the kidney beans, partially mashing them. Add tomato puree or vegetable stock to thin the sauce. Add salt to taste and season with cilantro.

Serve with millet, basmati rice, naan, or roti.