Go Back
–+ servings

Kidney bean and melon curry

mildlyindian
Tangy and light watermelon rind stew for dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 6 hours 50 minutes
Course Main Dish, Snacks
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, Pressure cooker, Vegan, Vegetarian, Winter
Servings 4 people

Equipment

  • Pressure cooker
  • deep pot

Ingredients
  

For soaking

  • 1 cup kidney
  • 2-3 cups drinking water

to pressure cook

  • 1 tsp oil
  • 1/2 tsp Nigella seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seed
  • 1/2 tsp fresh ginger root (grated)
  • Green chillies (optional)
  • 2 cloves garlic (crushed)
  • 1 tsp bisibelebath masala (https://mildlyindian.com/bisibelebath-masala/ )
  • 1/2 tsp turmeric powder ( or turmeric root grated)
  • salt to taste
  • 1 lime sized tamarind ( to extract the pulp)
  • 1 large Tomato
  • 2-3 cups watermelon ( perferable use the rind part)
  • 2 cups drinking water

garnish

  • 1 tsp mixed herbs ( chopped)

Instructions
 

  • Wash and soak the dry kidney beans in about 2-3 cups of water for about 6 hours.
  • Peel the thick skin of the watermelon and dice them.
  • Prepare the ginger, garlic and turmeric.
  • Drain the soaked kidney bean and wash them and set aside
  • Dice the tomato and set aside.
  • Soak the tamarind in warm water and extract the pulp
  • 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
    thalippu
  • 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
  • Add the soaked kidney bean, melon, tomato, tamarind, salt, bisibelebath masala and mix well.
    rajma curry
  • Add 2 cups of water and pressure cook for about 5 whistles
  • Allow pressure to release naturally and then open the lid
  • Gently mash in a bit of the beans to give a thicker consistency to the curry.
  • Stir in the chopped herbs and the curry is ready to serve after a taste test,
  • rajma curry

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.
 
Keyword curry recipes, Indian vegetarian dinner, Lunch recipes
Tried this recipe?Let us know how it was!