Rajma Masala - Spicy Kidney Beans Curry

I enjoy cooking legumes and there is always a myriad of dried and canned legumes in my pantry.What makes legumes even better is that they come in a wonderful variety. Black beans, pinto beans, white kidney beans, brown lentils, chickpeas, black-eyed peas, soybeans. Each has a distinct flavor and texture that lends itself to different dishes and uses. Mashed chickpeas make wonderful hummus, lentils make lovely soups and stews, and black or pinto beans make up a delicious burrito.

While cooking dry beans can be all day affair, canned beans are a quick substitute. Just be sure to drain and rinse them, which helps lower the sodium content.

Rajma Masala
1 large can kidney beans (1lb)- drained and rinsed
1 large onion - minced
1 Tb ginger - minced
4 cloves of garlic - minced
1 Tb tomato paste
3 tomatoes - finely chopped
1 large green chili- chopped

4 curry leaves
1 tsp cumin powder
1/2 tsp turmeric powder
salt to taste
1 tsp coriander powder
2 sticks cinnamon sticks
1 star anise
1 tsp garam masala
1 1/2 cup water
2 Tb vegetable oil

Heat oil on medium heat, saute cinnamon sticks and star anise for 2 minutes. Add minced onions, ginger, garlic, curry leaves ( if using) and green chillies. Stir constantly to avoid the onions from burning. Saute until onion starts to turn golden. Add chopped tomatoes ( you could use fresh or canned tomatoes here) , turmeric, coriander powder, cumin powder, salt, tomato paste and stir well for 5 minutes. Pour in water, drained kidney beans and give it a good stir. Place lid on the pot and cook until liquid is reduced by half. Sprinkle garam masala and mix well. Adjust seasonings take off heat. Adjust seasonings take off heat. This dish does will be of thick consistency and would be wonderful with rice or naan.