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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour. | 2. meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt. | 3. simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using. | 4. this dish tastes best the day after it's made. reheat gently over medium heat to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bean	1 1/2	cups	soaked	910.8	165.048	67.2612	0.69
water	4	cups		0.0	0.0	0.0	0.0
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
yellow onion	1		chopped	-	-	-	-
garlic	1	teaspoon	grated	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
green serrano chilies	2		cut	-	-	-	-
salt	2	teaspoons		-	-	-	-
butter			unsalted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.