Kidney Beans with a Cardamom-Yogurt Sauce from 660 Curries by Raghavan Iyer

Name: Kidney Beans with a Cardamom-Yogurt Sauce from 660 Curries by Raghavan Iyer
Ingredients: 2 tablespoons Ghee or canola oil; 1 small red onion, finely chopped; 2 teaspoons coarse kosher or sea salt 2 teaspoons Karuvapillai podi, or Punjabi garam masala; 2 cups cooked red kidney beans; 1 cup plain yogurt; ½ teaspoon ground turmeric; 6 green or white cardamom pods; ½ teaspoon cayenne (ground red pepper); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

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This is a version of a dish I first sampled in the kitchen of a dear woman, Mrs. Kalia, during my first few lonely days in the United States, far away from my m

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Ingredients

2 tablespoons Ghee or canola oil
1 small red onion, finely chopped
2 teaspoons coarse kosher or sea salt 2 teaspoons Karuvapillai podi, or Punjabi garam masala
2 cups cooked red kidney beans
1 cup plain yogurt
½ teaspoon ground turmeric
6 green or white cardamom pods
½ teaspoon cayenne (ground red pepper)
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing