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.