Tips On The Kitchen: Spicy Kidney Beans with Tomato and Yogurt Sauce

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.