| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1 | c | Red kidney beans, soaked |
| 4 | Turnips, 14 oz | |
| 1/4 | t | Sont, ground ginger |
| 1/4 | t | Turmeric |
| 1 | t | Salt |
| 1/2 | t | Cayenne, reduce if desired |
| 4 | T | Oil |
| 1 | Onion, cut into half rings | |
| 3 | Garlic cloves, chopped |
INSTRUCTIONS
Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1 1/2 hours. Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayeene in a small bowl with 1 tb water. Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off. When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking. Serve with rice & green vegetables. Madhur Jaffrey, "A Taste of India" Posted to MM-Recipes Digest V4 #14 by [email protected] on Apr 18, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 443.1mg
Potassium: 190.5mg
Carbohydrates: 7.5g
Fiber: 1.8g
Sugar: 3.9g
Protein: 1g