Indian Kidney Beans curry with tortilla

 

Ingredients

• 1 large yellow or red onion (no sweet onion)
• 3 tomatoes
• 4 garlic cloves
• 1 inch ginger
• 2 green chilies
• 1 can or 1 1/2 cup cooked kidney beans 
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice

Recipe

1. Cut 1 onion & 3 tomatoes. 
2. Mince garlic, chilies and ginger. 
3. Sautee ginger, chilies, garlic in a dry pan for 1 minute. 
4. Sautee onion with water for 10 minutes until cooked. 
5. Add tomatoes and cook until the onion and tomatoes mix well. This should take about 10 minutes. 
6. Add water if needed. 
7. Add cooked Kidney beans, paprika powder and cumin powder. 
8. Pour more water if needed and cook them well for 10 minutes until they all harmonize together. I say a dish is harmonized when the boundaries for an ingredient are not well defined. They should blend together with each other. 
9. Switch off the flame and add the lemon juice. 
10. Garnish with cilantro if needed.

Tips

• Kidney beans can be replaced by black eyed peas or any other cooked beans.
• There is a separate recipe for chickpea curry which I will share.
• Reduce spice as needed.
• You can also use store bought ginger, garlic paste.
• I like my dishes tangy. If you don't, you can skip the lemon juice.
• Close the pan with a lid to enable faster cooking.
• I use the Ezekiel tortilla instead of Indian roti to avoid flour.
• I get them at Trader Joe's or Sprouts.
• Cook the tortilla on a pan and eat warm with the hot curry.
• I feel that dishes come out their best when cooked in medium flame.