Bhaandaa (Kidney beans and onions)


‘Bhandaa’ is a Chinanza word for kidney beans that Kokila picked up in Malawi, ages ago


1 cup                bhandaa (kidney beans), dried


2 tablespoon      tel (oil)

¼ teaspoon       rai (mustard seeds)

¼ teaspoon       jiru (cumin seeds)

1/8 teaspoon     hing (asafetida)


3 medium          kaandaa (onions), chopped

3 cloves            lasan (garlic), chopped


1 teaspoon        dhaanaa jiru (powdered coriander & cumin seeds)

½ teaspoon       marchu (cayenne pepper)

1 teaspoon        mithu (salt)

½                     tametu (tomato), chopped

2 teaspoon        ketchup

some                aadu marchaa (minced ginger root & green chili),  (optional)


1 tablespoon      limbu (lemon juice)

some                kothmari (cilantro), chopped, (optional)

some                saaker (sugar), (optional)


1.         Soak the kidney beans overnight in hot water. 

2.         Rinse and add fresh water.  Cook the beans in a pressure cooker for 15 minutes on low after the whistle. 

4.         Heat oil in a non-stick pan, adding mustard seeds, cumin seeds, and asafetida.  Wait for the seeds to start popping. 

5.         Add the onions, garlic and kidney beans, then the coriander-cumin powder, cayenne pepper, salt, minced ginger root & green chilies, tomato & ketchup.  

6.         Simmer for 20 minutes. 

7.         Add the lemon juice and chopped coriander. 

8.         Serve with hot cooked rice and yogurt, with a side of raw onions.



Source: Kokila