Dals Recipes - Beans with Ginger and Chili Recipe

Ingredients

• 250g/9 oz/1 1/2 cups red kidney beans, soaked overnight

• 60ml/4 tbsp ghee

• 2.5cm/1 in ginger root, chopped

• 4 cloves garlic, chopped

• 3 green chilies, chopped

• 60ml/4 tbsp tomato puree (paste)

• 150ml/1/4 pt/1/3 cup single (light) cream

• salt and pepper

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Method:

1. Drain the beans then place in a pan, cover with water, bring to the boil and boil rapidly for 10minutes. Reduce the heat and simmer for about 40 minutes until tender then drain thoroughly.

2. Heat the ghee and fry the ginger and garlic for 2 minutes. Add the chilies, tomato puree and cream and cook for 2 minutes. Add the cooked beans and simmer for about 5 minutes until well blended. Season with salt and pepper before serving.