Best Kashmiri Small Red Beans Recipes

13 Ways to Cook Red Beans image

Provided by insanelygood

Number Of Ingredients 13

Red Beans and Rice
Coconut Red Bean Puddings
Steamed Red Bean Cake
Red Bean Wheel Pie (Imagawayaki)
Basic Chili Con Carne With Beef and Beans
Andouille Sausage with Red Beans and Rice
Red Beans Vegan Chili
Red Bean Mochi
Uptown Red Beans and Rice
Skillet Cajun Chicken with Red Beans u0026amp; Rice
20-Minute Red Bean Soup
Baked Red Bean Glutinous Rice Flour Cake
Sweet Red Bean Paste

Steps:

Nutrition Facts :

Kashmiri Small Red Beans image

Number Of Ingredients 16

1 teaspoon vegetable oil
1 1/4 cups dried small red beans, sorted and washed in 3 to 4 changes of water
2 bay leaves
5 black cardamom pods, crushed lightly to break the skin
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic clove
1 teaspoon ground fennel seeds
1/2 teaspoon , hot red pepper flake, , or to taste
1/2 teaspoon ground dried ginger
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
5 cups water
1 cup nonfat plain yogurt, whisked until smooth
1/2 cup finely choped fresh cilantro, including soft stems
1/2 teaspoon Garam Masala

Steps:

1. Heat the oil in a pressure cooker over medium-low heat. Add the beans, bay leaves, cardamom pods, ginger, garlic, fennel seeds, red pepper, dried ginger, turmeric, asafoetida, and salt, and stir constantly until fragrant and well roasted, about 5 minutes.2. Carefully, standing far from the pan, add 4 cups water. (The heat metal pan causes the water to sizzle and steam upon contact.) Or let the pan cool down before adding the water. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, then cover, bring to high pressure, and cook under pressure another minute. Or cover and boil until the dal is soft and creamy, about 45 minutes.4. Meanwhile, in a blender or a food processor, process together the yogurt, the remaining 1 cup water and the cilantro, and add to the beans. Cook over medium-high heat until the sauce is thick, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves