A delightful and flavorful kidney bean curry, inspired by Indian cuisine, perfect for a hearty meal.
Rinse the dried kidney beans thoroughly and soak them in water overnight.
Soaking the beans overnight reduces cooking time and improves digestibility.
Drain the soaked beans and cook them in a large pot of water until tender, about 1 hour.
You can use a pressure cooker to speed up the cooking process.
Blend one onion, ginger, green chili pepper, cumin seeds, turmeric, black peppercorns, and cinnamon stick into a fine paste.
Add a small amount of water to the blender to help achieve a smooth paste.
Heat ghee in a saucepan over medium heat and sauté the remaining chopped onion until golden brown.
Stir frequently to prevent the onion from burning.
Add the spice paste to the saucepan and cook, stirring occasionally, until the ghee separates from the mixture.
Sprinkle a little water if the mixture starts sticking to the pan.
Add the cooked kidney beans, salt, and mango powder to the saucepan and mix well.
Mash a few beans to thicken the curry.
Pour in the water, bring to a boil, and simmer for 10 minutes.
Adjust the consistency by adding more water if needed.
Serve the curry hot with steamed rice or bread.
Garnish with fresh cilantro for added flavor and color.
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