| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Red kidney beans, soaked |
| 4 |
md |
Turnips (14 oz) |
| 1/4 |
ts |
Sont (ground ginger) |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cayenne (reduce if desired) |
| 4 |
tb |
Oil |
| 1 |
md |
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 tbankerd@leading.net on Apr 18, 1999
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