Kidney Bean Subji

Ingredients

• 1 cup dried kidney beans
• 6-7 cups water
• 1 inch piece fresh ginger, peeled and chopped fine
• 2 cloves garlic, chopped
• 1 tbsp shredded, unsweetened coconut
• 1 small handful fresh cilantro leaves, chopped
• ½ cup water
• 1 tsp black mustard seeds
• 4 tbsp safflower oil
• 1 tsp cumin seeds
• 1-pinch hing
• 5 curry leaves, fresh or dried
• ½ tsp turmeric
• ½ tsp ajwain
• ½ masala powder
• ½ tsp salt

Method –

Firstly kidney beans are soaked overnight with preferably warm water. Wash them twice, drain them and discard the water. Add 4 cups of the water and the beans to a soup pot and cook over medium heat, uncovered, for 30 minutes. Now add other 2 cups of water and continue cooking, uncovered for another 30 minutes until the beans are tender.

Put ginger, garlic, coconut and cilantro along with ½ cup of water in a blender and blend on medium until liquefied. On the other hand heat the medium saucepan until hot, then add the oil, mustard seeds, cumin seeds, hing and curry leaves. Wait until seeds pop up, then stir in the blended mixture followed by the ajwain, masala powder, turmeric and salt. Cook and stir for a minute, until slightly brown. Add the beans and their cooking water to the spices. Mix them well. You can make bhaji as per your choice i.e. thick or with gravy. Boil for about a minute and serve. Garnish with cilantro and coconut.

Medicinal value –

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