Serves: 4
Total Calories: 154

1 1/4 cups dried kidney beans, sorted and washed in 3 to 4 changes of water
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (2-inch), broken lengthwise
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
2 tablespoons vegetable oil
1 tablespoon melted ghee
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
2 large tomatoes, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup nonfat plain yogurt, whisked until smooth
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1/2 teaspoon Garam Masala + more for garnish

1. Soak the beans overnight in water to cover by 2 inches. Then drain and place them in a pressure cooker, along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water. Secure the lid of the pressure cooker, place over high heat, and cook until the gauge indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow pot to depressurize on its own, 15 to 20 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, cover, bring up to pressure again, and cook under pressure another minute. Or cover and boil until soft, about 1/2 hour.

2. Meanwhile, prepare the sauce. Heat the oil and ghee in a small saucepan over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil Quickly, add the ginger and garlic and stir a few seconds. Add the tomatoes and cilantro (reserve some for garnish) and cook, stirring occasionally, until the juices evaporate, 8 to 10 minutes.

3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Add the coriander, fenugreek leaves, cumin, and garam masala, and stir about 1 minute. Transfer to the pot with the kidney beans and simmer, stirring occasionally, over low heat, another 15 to 20 minutes. Add up to 1 cup more water if you prefer a thinner dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 64

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* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
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Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
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Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
Classic Kidney Bean Curry with Onions
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Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
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