Dahiwaale Rajmah (Kidney Beans in Yogurt Sauce)

Yogurt curries can be a bit hit-or-miss for me, but I liked this one. And so did TF and the Kidlet. Great success!

Photo does here.

Dahiwaale Rajmah

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. plain yogurt
• 1 c. water
• 2 Tbsp. chickpea flour
• 1/2 Tbsp. garlic paste
• 1/2 Tbsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 3-4 fresh green Thai, serrano, or finger chilies, chopped
• 1-2 Tbsp. canola (or other neutral) oil
• 1 Tbsp. minced fresh ginger
• 1 large tomato, chopped
• 1 tsp. Punjabi garam masala
• 3 c. cooked kidney beans
• 2 Tbsp. chopped fresh cilantro

Directions

1. Whisk the water into the yogurt.
2. Mix in the chickpea flour, garlic paste, sea salt, and turmeric and whisk until smooth.
3. Mix in the chilies and set aside.
4. Heat the oil over medium-high heat.
5. Add the ginger and stir-fry for a minute or two.
6. Add the tomato and garam masala and cook, uncovered, stirring occasionally, until tomato softens (3-5 minutes).
7. Add the kidney beans and yogurt sauce and bring to a boil.
8. Reduce heat to medium and simmer, uncovered, stirring occasionally, until the sauce thickens (10-15 minutes).
9. Sprinkle with cilantro and serve.