April 23, 2008
Quick Red Bean Dal
One of the most basic Indian dishes, a dal can be a meal in itself or served as a companion to a curried dish. Dals can be made with a variety of different beans or legumes, such as lentils or peas, and can be quick and especially easy to prepare when made with canned beans. For a creamier dal, mash a portion of the beans with a potato ricer or stick blender.
3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
2 tablespoons canola oil
1 yellow onion, chopped
2 garlic cloves, finely minced
1 tablespoon finely grated ginger
1 (14.5-ounce) can crushed tomatoes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 cup water
2 tablespoons chopped cilantro leaves
Place the kidney beans in a bowl and mash with a potato ricer. Set aside.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic, cover and cook until softened, about 7 minutes. Stir in the ginger, tomatoes, curry powder, coriander, cayenne, and salt to taste. Mix well. Add the reserved beans and water and simmer until the mixture is hot and the flavors are well blended, about 15 minutes, stirring frequently. Serve sprinkled with chopped cilantro. Serves 4.