Tart-Hot Kidney Beans with Tomato in a Yogurt Sauce (Dahlwaale Rajmah)
1 cup plain yogurt
2 tablespoons chickpea flour
1 teaspoon garlic paste
1 1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
3 fresh green Thai, cayenne, or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons canola oil
1 tablespoon finely chopped fresh ginger
1 large tomato, cored and finely chopped
1 teaspoon Punjabi garam masala
3 cups cooked kidney beans
2 tablespoons finely chopped cilantro leaves and tender stems
Combine the yogurt with 1 cup water in a medium-size bowl, and whisk together. Sprinkle the chickpea flour over the yogurt mixture and whisk it in , making sure there are no lumps (the flour is essential because it will prevent the yogurt from curdling when simmered). Stir in the garlic paste, sea salt, turmeric and chile. Set aside.
Heat the oil in a medium-size saucepan over medium-high heat. Sprinkle in the ginger and stir-fry until it is light golden-brown, 1 to 2 minutes.
Add the tomato and the garam masala. Cook, uncovered, stirring occasionally, until the tomato softens but is still firm-looking.
Stir in the kidney beans and the yogurt sauce. Bring the curry to a boil. Then lower the heat to medium and simmer, uncovered, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
Sprinkle with cilantro and serve.
By my calculations: Per servings – Calories: 284, Fat: 7.9g, Sat. Fat: 1.1g, Carb: 39.7g, Fiber: 9.7g, Protein: 15.7g