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Ingredient
Kidney beans and rice
Introduce
Chef :
Aruna ThaparKidney beans and rice
#dinner
#Post_7
#yummy favorite dish of kids. Kids love this.
Ingredient
1 bowl
Kidney beans
1
Onion
2
tomatoes
1 "piece
Ginger
6 cloves
Garlic
to taste
Salt
to taste
Turmeric powder
to taste
Red chilli powder
2 tsp
Kasuri methi
1 tsp
Cumin seeds
2 tsp
Cooking Oil
as required
Water
1 tsp
Coriander leaves
For
Jeera rice-
1 bowl
Rice
Cooking instructions
* Step 1
Soak kidney beans for 4 hours. After 4 hours, pressure cook for 10 minutes after the first whistle.
* Step 2
Grind onion, garlic, ginger, and tomato to a fine paste in the mixer.
* Step 3
In a karahi put cumin seeds and when cumin seeds splutter put ground paste. And fry till oil leaves the karahi and now add dry masala and Kasuri methi and cook for 5 minutes.
* Step 4
Add this masala in cooker in which kidney beans are boiled. Close the lid and cook for another 10 minutes after the first whistle. Switch off the flame.
* Step 5
After 10 minutes transfer to the serving bowl garnished with chopped coriander leaves and serve with rice.
* Step 6
Jeera rice: Wash 1 bowl rice. In a karahi heat oil and put cumin seeds and when cumin seeds splutter add rice and salt and 2 bowls of water and put lid and cook till done.
* Step 7
Serve hot with kidney beans.
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