Kidney Beans In Yogurt
Kidney beans are soaked over night and cooked in a thick gravy – Kidney Beans in Yogurt
Servings Prep Time
2people 30minutes
Servings Prep Time
2people 30minutes
  • Kidney beans(soaked overnight) – 175g
  • Red split lentils – 50g
  • Double cream(heavy) – 1/2cup
  • Yogurt – 1/2cup
  • Onion(finely chopped) – 1no
  • Ginger(paste) – 2inch
  • garlic( crushed) – 2cloves
  • Green chilly(finely chopped) – 4nos
  • Tomatoes(chopped) – 400g
  • Corn flour – 1tsp
  • Chilly powder – 1/4tsp
  • Cumin seeds(powdered) – 1/2tsp
  • Turmeric powder 1/2tsp
  • Coriander leaves(finely chopped) – 2springs
  • Ghee 3tbsp
  • Salt(As reqd) –
  1. For preparing kidney beans in yogurt, drain the kidney beans and place in a large pan with the red lentils.
  2. Cover it with water and allow it to cook in a pressure cooker. Keep it aside to cool.
  3. In a bowl, mix together cream, yogurt and corn flour. Pour it into the lentils in the pan.
  4. Heat 1 tbsp of the ghee in a large pan.
  5. Fry the onion, ginger, 2 green chillies and tomato until the onion is soft.
  6. Add in cumin powder, turmeric powder and salt. Saute for 2 minutes.
  7. Stir it into the lentil mixture and mix well. Transfer to a heatproof serving dish and keep warm.
  8. Heat the remaining ghee in a frying pan over a low heat and fry the garlic and remaining green chillies until the garlic becomes golden brown.
  9. Pour it over the lentils and mix well.
  10. Kidney beans in yogurt is ready. Serve immediately.