This is an African/Indian dish. It's easy to make and delicious when served with Ugali. I love the flavours and that it can be ready in a jiffy. It's a little taste of home.
Ingredients:
2 cans of red kidney beans (washed and drained)
2 tsp of chopped garlic
1 tomato chopped
2 tsp of coconut oil
1/2 tsp of rai methi/mustard seeds
1/2 tsp of ground cumin
1/4 tsp of tumeric
1/2 tsp of red chilli powder
3/4 tsp of salt
2 cups of water
cilantro for garnish (optional)
2 cans of red kidney beans (washed and drained)
2 tsp of chopped garlic
1 tomato chopped
2 tsp of coconut oil
1/2 tsp of rai methi/mustard seeds
1/2 tsp of ground cumin
1/4 tsp of tumeric
1/2 tsp of red chilli powder
3/4 tsp of salt
2 cups of water
cilantro for garnish (optional)
1) Add oil in a pot and heat.
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2) Add rai methi/mustard seeds and close lid. You will hear them popping. When they have popped, open lid and add chopped tomatoes and garlic.
3) Saute tomatoes until all water has evaporated.
4) Add washed kidney beans.
5) Add rest of the spices and saute for a few mins.
4) Add washed kidney beans.
5) Add rest of the spices and saute for a few mins.
Serves 6 to 8
Calories per serving: 135, Fat: 2g, Carbs: 22g, Sugars: 3g, Protein: 8g, Fiber: 7g, Sodium: 439 mg
Calories per serving: 135, Fat: 2g, Carbs: 22g, Sugars: 3g, Protein: 8g, Fiber: 7g, Sodium: 439 mg
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