Categories: Grains/Peas, Gravy

Ingredients

• 1 1/4 cup of dried kidney beans
• 1 cup of yogurt (I used goat milk yogurt)
• 2 tablespoons of chickpea flour
• 1 small clove of garlic, finely minced or crushed
• 1 teaspoon of sea salt
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of cayenne
• 3 - 4 fresh chilies, finely chopped
• 1/3 cup of goat cheese, mashed with a fork
• 2 tablespoons of oil
• 1 inch piece of fresh ginger, peeled and finely chopped
• 1/2 teaspoon of asafoetida
• 1 large tomato, finely chopped
• 1 teaspoon of garam masala
• 2 tablespoons of fresh parsley, chopped

Directions

1. Soak the kidney beans overnight in enough water to cover. Drain, transfer to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender – roughly 10 hour. Drain the cooked beans and set aside.

2. Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling.) Stir in the garlic, salt, turmeric, cayenne, chilies and mashed goat cheese. Set aside.

3. Heat the oil in a medium large pot over medium heat. When hot, toss in the ginger and asafoetida and stir and fry for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens – roughly 5 minutes.

4. Stir in the cooked kidney beans and yogurt mixture. Bring to a boil, reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice, along with naan bread.

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