Wednesday, June 1, 2011

Red Kidney Bean Curry (Ramjah)

Just finished my first seven days on the job, and so far, it's been exciting! I've seen lot of interesting things, and now I'm getting started on some real consumer protection work!

Oh, my first year law classes have been so helpful, it's incredible! AND, today one of other other interns and I went to the recorder's office to look up a deed of trust ... property professors do not make that stuff up!

But about this ramjah here, stand back if you don't like spicy foods, or if you are spice averse, don't add the green chili and go easy on the cayenne. If you're like me, add the chili pepper with some seeds and a heaping 1/4 teaspoon of cayenne. Although, if you are like me, you'll probably also almost not be able to eat it because it's so spicy (so good). Smitten Kitchen suggests a dollup of plain yogurt on top, which would probably be amazing and take care of any extra undesired spicy.

Red Kidney Bean Curry (Ramjah)
Slightly adapted from Smitten Kitchen, Serves Me and Todd for dinner (by itself)
1 tablespoon minced ginger
1 medium onion, chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

Heat a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat and serve in bowls with rice or naan or on its own.

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