Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g red kidney beans
- 1 pinch baking soda
- 75 g chopped onion
- Oil
- 100 g chopped tomato
- 3–4 chiles , finely chopped
- Salt to taste
- 1–2 tbsp red chile powder
- 2–3 tbsp garam masala
- 1–2 tbsp pepper
Directions
Soak kidney beans in water overnight. Drain.
Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water.
Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil.
Add the beans and reserved cooking water, and cook for 5–10 minutes.
Stir in salt and chili powder.
Remove from the heat, and mix in the garam masala and pepper.
Serve hot with roti or rice .