Kidney Bean Curry
|Kidney beans||2 1⁄2 Cup (40 tbs), dried|
|Water||6 Cup (96 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Cardamom||1⁄4 Teaspoon, ground|
|Tomatoes||3 Large, chopped|
|Yogurt||1⁄2 Cup (8 tbs)|
Soak kidney beans in water to cover overnight.
Add turmeric and salt and cook slowly for 1 to 2 hours, until beans are tender but firm.
Drain, reserving liquid.
Heat butter in large skillet.
Add bay leaves, spices and tomatoes.
Cook for approximately 5 minutes.
Remove bay leaves.
Add drained kidney beans and 1/2 cup reserved bean liquid.
Simmer for 15 minutes and, just before serving, stir in yogurt.