White Kidney Beans in Tomato-Coconut Masala recipe


  • 3 cups white kidney beans, soaked overnight & cooked
  • 2 tbsp oil
  • strand of curry leaves
  • 1/2 cup onions
  • 1 1/2 tbsp ginger garlic paste
  • 1 1/2 tsp chili powder
  • 1 1/2 tbsp goda masala/garam masala
  • 1/8 tsp turmeric
  • salt to taste
  • Grind:
  • 1/2 cup fresh/frozen coconut
  • 2 medium tomatoes
  • 1/2 cup cilantro
  • 1/2 cup cooked beans (from above 3 cups)

Cooking Instructions

Soak the bean overnight. Then cook them in a pressure cooker or in a vessel(will take time) until soft but not mushy.

To prepare the masala, grind all the ingredients mentioned. Use the same 1/2 cup beans from the above.

Heat oil in a deep vessel. Add chopped onions, curry leaves and saute.

Add ginger garlic paste and slightly saute.

Add the cooked beans along with its water, ground masala, goda masala/garam masala, chili powder, turmeric and salt. Let it simmer for 15 – 20 minutes.

Remove from heat and serve with rice or bhakri/chapati.

04 Mar 2011     1232 views     NON-Vegetarian       Pulses > Chickpeas

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