Chandani – fiery bean pot from India

Ingredients for 4 servings:

• 250 g kidney beans, soft
• 2 m.-sized onion(s)
• 3 tomatoes
• 50 g tomato paste
• 2 garlic cloves, pickled
• 2 peppers, red
• 500 ml water
• chili powder
• turmeric
• Clove powder
• Cinnamon powder
• Cumin powder
• 1 tsp salt
• 2 tbsp oil
• some coriander leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onions and dice them finely. Dice the garlic. Drain the beans. Wash the tomatoes, cut off the stems, and dice them. Cut the stems off the peppers and finely slice the pods. Place the drained beans in a large saucepan. Add water and salt, cover, and let the beans simmer for about 15 minutes, then drain. Heat the oil in a pan. Add the onions and garlic and fry until golden brown. Add about 1.5 teaspoons of cumin powder, chili powder, cinnamon, turmeric, and cloves and mix well. Add the tomato paste and tomatoes. Mix well and fry for 3-4 minutes. Add a little water and salt and mix well. Mash the beans a little and mix well. Cook for 5-7 minutes. Serve the stew hot, garnished with green coriander.