Categories: Grains/Peas, Sambar/Curry/Huli

Ingredients

• 1 cup red kidney beans (rajma)
• 2 tea spn urad daal
• 1 tea spn coriander seeds
• 1/2 tea spn cumin seeds
• 1/8 tea spn fenugreek(methi) seeds
• 4-5 peppers
• A pinch of turmeric powder
• A pinch of asafoetida
• 4-5 red chilies
• 1/2 tea spn mustard seeds
• 4-5 curry leaves
• 4-5 strands of coriander leaves
• 1/2 tea spn tamarind extract (or small 2-3 small pieces of tamarind)
• Oil
• Salt

Directions

1. Soak kidney beans overnight.Cook them with a pinch of turmeric in cooker. (They take long time to cook compared to daal).

2. Heat a little oil and fry urad daal, coriander seeds, cumin seeds, fenugreek seeds, pepper in that order (take care not to burn anything). Add asafoetida and red chilies and switch off heat. Grind these to a smooth paste along with tamarind and 1-2 tbl spns of cooked kidney beans (beans are ground to give thickness to sambar).

3. Add the paste and salt to remaining kidney beans. Cook till the sambar becomes thick to required consistency. Garnish with coriander leaves.

4. Heat 1 tea spn of oil and fry mustard. When they start popping, add curry leaves. Add this seasoning to sambar.

5. Serve hot with rice.

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