Kidney bean and melon curry
tangy and light.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30minutes 6hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
30minutes 6hours
Ingredients
For soaking
to pressure cook
garnish
Instructions
  1. Wash and soak the dry kidney beans in about 2-3 cups of water for about 6 hours.
  2. Peel the thick skin of the watermelon and dice them.
  3. Prepare the ginger, garlic and turmeric.
  4. Drain the soaked kidney bean and wash them and set aside
  5. Dice the tomato and set aside.
  6. Soak the tamarind in warm water and extract the pulp
  7. Into the pressure cooker add the nigella seeds, cumin and fennel with 1 tsp of oil ( I have used olive oil) and saute for a minute till the seeds sizzle
  8. Add the ginger, garlic and turmeric root ( if using, if not add the turmeric powder in the next step) and saute for a few seconds
  9. Add the soaked kidney bean, melon, tomato, tamarind, salt, bisibelebath masala and mix well.
  10. Add 2 cups of water and pressure cook for about 5 whistles
  11. Allow pressure to release naturally and then open the lid
  12. Gently mash in a bit of the beans to give a thicker consistency to the curry.
  13. Stir in the chopped herbs and the curry is ready to serve after a taste test,
Recipe Notes

For an instant pot version, 

Pressure cook the mix for 30 minutes under high and naturally release the pressure.

If using canned kidney bean, 

If using canned kidney bean, just steam the ingredients as the beans are already cooked. Check if any salt is necessary as the can will have added salt.