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Added November 02, 2008 | Recipe #334391
Showing 1-3 of 3
on June 17, 2011
This was delicious! I did make a few minor changes -- I cooked my beans from dry, and used the leftover bean cooking liquid in place of the water. For the chili powder I used pure cayenne and increased it to 1 teaspoon. I was afraid that the large amount of hing/asafetida would be overpowering, but after it had simmered for awhile it turned out just perfect. Thanks for a great recipe, I will be making this one again for sure!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By zaar junkie
on March 31, 2011
This is a tasty dish! I wanted to eat within 30 minutes so made a few cuts to the cooking method. I used only 1 Tbsp of oil and quickly fried the spices, added the tomatoes with about a 1/4 cup of water, and hard boiled for a minute or two, then added the other spices (I used whole coriander seed as I didn't feel like grinding it), drained canned kidney beans, then boiled for a few minutes until it thickened. I added the cilantro and cooked it only another couple minutes. It was very flavorful and delicious, and quick! I already had some rice made so dinner came together in about 20-25 minutes. Thanks so much for posting. I will make this one again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By roja khan
on October 19, 2010
Serving Size: 1 (269 g)
Servings Per Recipe: 2
The following items or measurements are not included:
red bird's eye chilies