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Traditional Indian favorite sambar made using red kidney beans or rajma instead!!
Soak kidney beans/rajma in plenty of water overnight. Next day, drain, add 3 cups of water and cook either in a pressure cooker or saucepan until well cooked and soft.
Squeeze the soaked tamarind (if using the fresh tamarind) and extract juice. Keep the pulp aside; you can add more water again to this to make additional tamarind extract if needed later.
To this, add 2 tsp of sambar powder and mix to form a slurry.
Once the beans are cooked, transfer to a saucepan along with the cooking water and bring to a boil.
Add salt to taste and the tamarind-sambar powder slurry. If using tamarind paste, add at this stage along with sambar powder (mixed in some water to form a homogenous mixture or it will form lumps). Once it comes to a boil, reduce heat.
Adjust taste, salt and sourness according to personal preference. Meanwhile, prepare the tempering or seasoning: Heat oil/ghee in a small saucepan and once the oil/ghee is hot, add mustard seeds.
After the mustard seeds have started to splutter and crackle, add hing and curry leaves and sauté for a few seconds.
Add this tempering to the simmering kidney beans sambar; garnish with finely chopped coriander leaves/cilantro; give it a good mix and remove from heat.
Serve piping hot kidney bean or rajma sambar with rice, a vegetable stir fry and maybe a salad on the side for a complete vegan (if you omit the ghee and use only coconut or any other cooking oil) and healthy vegetarian Indian meal!!
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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