Spicy Kidney Beans with Tomato and Yogurt Sauce

Visit the Indian Food Glossary for information on the ingredients in this recipe
If you are craving relatively easy, yet spicy and unique ways to incorporate legumes into your diet, I highly recommend getting a copy of 600 Curries by Raghavan Iyer. Although his Indian cookbook is not vegetarian, this fat volume contains plenty of creative vegetarian recipes making it a worthwhile investment for carnivores and vegetarians alike. In addition to recipes for legumes, this favored volume also has plenty of tempting ideas for appetizers, paneer, vegetables, rice and even spice blends and pastes. Plenty of helpful tips regarding cooking techniques and ingredients are provided throughout and in addition, each section begins with an informative introduction and every recipe includes a short introduction describing the dish along with serving suggestions. I have shelves full of cookbooks, but Mr. Iyer's collection has a cherished place in my kitchen.

Craving kidney beans, I soaked some dried ones and the next day decided to make this variation of the ever popular rajma. I was originally going to use paneer in this recipe, but forgetting to pull a block from the freezer, figured goat cheese would also work well in this tart and hot dish. The resulting fusion-style rajma was a taste experience that was popular with my dinner companions.

This is my entry to October's My Legume Love Affair, a popular monthly event started by the lovely Susan of The Well Seasoned Cook and hosted this time by Cook Sister.
Spicy Kidney Beans with Tomato and Yogurt Sauce

Adapted from 660 Curries

1 1/4 cup of dried kidney beans
1 cup of yogurt (I used goat milk yogurt)
2 tablespoons of chickpea flour
1 small clove of garlic, finely minced or crushed
1 teaspoon of sea salt
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
3 - 4 fresh chilies, finely chopped
1/3 cup of goat cheese, mashed with a fork
2 tablespoons of oil
1 inch piece of fresh ginger, peeled and finely chopped
1/2 teaspoon of asafoetida
1 large tomato, finely chopped
1 teaspoon of garam masala
2 tablespoons of fresh parsley, chopped

Soak the kidney beans overnight in enough water to cover. Drain, transfer to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 10 hour. Drain the cooked beans and set aside.

Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling.) Stir in the garlic, salt, turmeric, cayenne, chilies and mashed goat cheese. Set aside.

Heat the oil in a medium large pot over medium heat. When hot, toss in the ginger and asafoetida and stir and fry for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens - roughly 5 minutes.

Stir in the cooked kidney beans and yogurt mixture. Bring to a boil, reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice, along with naan bread.

Yields roughly 4 - 6 servings.

Other kidney beans curries you will want to try:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Nigerian Baked Beans

On the top of the reading stack: Castle to Castle by Louis-Ferdinand Celine

Audio accompaniment: La Bella Vista by Harold Budd


MeetaK said...

I love his book too. It'S sensational. I think I missed this recipe though - it looks simply wonderful!

Mansi said...

that looks lovely Lisa, and a great twist on traditional kidney beans curry:)

btw, I just announced a recipe contest, hope you can find time to send in something sweet and delicious! check out details on my blog!

Johanna said...

looks lovely and creamy - true comfort food!

Shri said...

Looks truly delicious!

Ivy said...

Looks lovely and sounds delicious.

A 2 Z Vegetarian Cuisine said...

Lovely fusion between Kadhi & Rajma, looks delicious.

Susan said...

I've been resisting 600 Curries for so long (I have several Indian cookbooks already), but I'm going to cave with this recipe (and put it on my Xmas wish list). Lisa, it looks and sounds just fantastic.

Ricki said...

Looks just wonderful. I know you love this book and have been thinking about getting it for a while... I think the time has come!

eatme_delicious said...

I always assumed you used fresh paneer and that frozen paneer wouldn't be that good. Now that I know, I might pick up some frozen paneer because I've seen it at Superstore. This dish looks incredibly awesome. I've only made one thing from 660 curries... this should be the second thing!

Lisa said...

Fresh paneer is best, but it does freeze well too. I am embarrassed to admit that I haven't made paneer from scratch yet!

660 Curries is a staple addition to any kitchen. Love that book.

Spice Rack said...

This looks great and I'm sure it'll be good for a cold day. Curries seem to always warm you up inside.

Bellini Valli said...

Wow this is a keeper Lisa.

basil said...

Thanks for this one - it was awesome!

Vicci said...

For heavens' sake, Lisa, I just finished dinner and this recipe has my mouth watering already.

Parita said...

Sounds very delicious Lisa!

Paris Paul said...

I love the receipes you detail. I have printed this last one off for my wife as I know its a recipe she'll want to try. Thank you.

Neomi said...

Just wanted to thank you for this
Recipe. It was so SO good!

Spice Rack said...

kidney beans can also be sauteed with meat. I want my kidney beans to be spicy just like this one. It doesn't need to have rare herbs and spices, it only needs regular spices and herbs found in your wonderful spice rack.
Kidney beans are not difficult to prepare and it has a good flavor. Thank you for the post, it is a lovely dish.

Amsterdam Travel said...

I love eating kidney beans. My grandmother used to use them a lot and I guess you coudl say I grew up with them in my diet.

I have never eaten them with yogurt sauce though. I must try it.