Kidney Beans with Green Peas and a Creamy Yogurt Sauce

Categories: Grains/Peas, Gravy

Ingredients

• 3/4 cup dried red kidney beans
• 2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• a handful of dried or fresh curry leaves
• 2-inch piece fresh ginger, minced
• 2 - 3 fresh green chilies, seeded and chopped
• 2 tablespoons butter or ghee
• 1 cup water
• 2 cups frozen peas
• 1 teaspoon sea salt
• 1/2 cup yogurt
• 1/2 cup heavy cream
• 2 teaspoons chickpea flour

Directions

1. Rinse the beans and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to low, and cover and simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain and set aside.

2. Meanwhile, combine and crush the coriander seeds, cumin seeds, curry leaves, ginger and hot chilies in a mortar and pestle.

3. Heat the butter or ghee in a medium or large saucepan over medium heat. Add the crushed spice mixture, and stir and fry for a minute. Stir in the cooked kidney beans, and then add the cup of water, along with the sea salt and the frozen peas. Bring to a boil, reduce the heat to low and simmer for roughly 5 minutes uncovered.

4. Meanwhile, combine the yogurt, cream and chickpea flour in a small bowl with a few tablespoons of water. Add this to the kidney beans, stir and simmer for another 10 minutes or so, uncovered, to thicken and blend the flavours.

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