Priyadharshini Sekar, a Master’s student of Environmental Sciences from India All the flavours of the world can be found in the WUR community. Priyadharshini Sekar (23), an MSc student of Environmental Sciences, shares a kidney bean curry from the south of India.
‘This dish of rice and beans with naan bread is an all-time favourite comfort food for people in my country, India.’
Ingredients (for five portions)
Ghee rice:
- 2 cups basmati rice
- 1 tbsp cumin seeds
- 2 tbsp ghee (clarified butter)
- 2 cloves
- 2 bay leaves
Curry:
- 3 tomatoes, finely chopped
- 3 onions, blended
- 1 tin of kidney beans (350 grams)
- 1 tbsp ginger and garlic paste
- ½ tbsp turmeric
- 1 tbsp chilli powder
- ½ tbsp garam masala
- ½ tbsp ground coriander
- 1 tbsp lemon juice
- Coriander leaves for garnishing
- 1 cup fresh cream
- ½ tbsp cumin seeds
- 2 cloves and 2 bay leaves
Method
Ghee rice:
- Soak the basmati rice for 15 minutes and drain.
- Heat a pan, add 2 tbsp of ghee and the cumin seeds, cloves, and bay leaves.
- Add the soaked basmati rice and mix slowly.
- Add 3 cups of water and salt to taste.
- Put the lid on and simmer for 20 to 25 minutes.
Curry:
- Heat the pan and add 3 tbsp of oil.
- Add the cumin seeds, cloves, and bay leaves.
- Add the onion and sauté until golden brown.
- Add the ginger and garlic paste and sauté until the raw smell disappears.
- Add the chopped tomatoes and simmer for a while.
- Add the turmeric, chilli powder, garam masala, ground coriander and 2 cups of water. Simmer for 5 minutes.
- Add the kidney beans.
- Stir well and add salt to taste.
- Simmer for 15 minutes. Add water if needed.
- Add lemon juice and fresh cream, stirring well.
- Garnish with coriander leaves.
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