01 October 2015,12:18 by
Ponmathi Srilekha.S

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This is a popular Punjabi-style dish using red kidney beans. You can replace the dried beans with other pulses of your choice.
Serves :

Preparation Time :
2 hours

Cooking Time :
1 hour

Preparation Method :

  • Leave the kidney beans to soak overnight in a bowl of cold water.
  • Drain the beans and put in a large pan with double the volume of water.
  • Boil vigorously for 10 minutes. Skim off any scum.
  • Cover and cook for 1 - 1 ½ hours or until the beans are soft. If you want to reduce the cooking time, cook the beans in a pressure cooker for 20 - 25 minutes.
  • Meanwhile, heat the oil in a large, heavy frying pan and fry the cumin seeds for 2 minutes until they begin to splutter.
  • Add the onion, chilli, garlic, and ginger and fry for 5 minutes. Stir in the curry paste, cumin, ground coriander, chilli powder, and salt. Cook for 5 minutes.
  • Add the tomatoes and simmer for 5 minutes.
  • Drain the beans and stir them in with the fresh coriander reserving a little of the herb for the garnish.
  • Cover and cook for 15 minutes, adding a little water if necessary.
  • Serve garnished with the reserved fresh coriander.


  • 225 grams dried red kidney beans
  • 30 mlIDHAYAM sesame oil
  • ½ teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 1 fresh green chilli, finely chopped
  • 2 garlic doves, crushed
  • 1 inch piece fresh root ginger, grated
  • 2 tablespoons curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • ½ teaspoon salt
  • 400 grams chopped tomatoes
  • 2 tablespoons chopped fresh coriander (cilantro)

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