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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Recipe received from a friend in grad school. Easy to make and quite good; I like it either cold or hot. Ingredients:
45 ounces red kidney beans |
2 baking potatoes, peeled, cooked, & diced |
1 cup chopped tomato |
1/2 cup chopped onion |
1/4 cup cilantro, chopped |
1 tablespoon tamarind paste |
1 1/2 tablespoons chat masala |
1/2 cup hot water |
2 teaspoons sugar (or to taste) |
1/4 teaspoon chili powder (or to taste) |
Directions:
1. Combine hot water, tamarind, chat, sugar, and chili powder; stir to mix well; let stand.
2. Drain 2 cans of red kidney beans; do not drain the 3rd can.
3. In large bowl, combine beans,potatoes, tomatoes, onion, and cilantro; pour sauce over all, stirring to mix well.
4. May be served immediately or chilled for 4-5 hours.
5. Garnish w/ finely chopped tomato, onion, and cilantro.
6. If too sour, add a little more sugar.
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