Ingredients of Kidney Bean Subji

One cup of dried kidney beans (rajma)

Six to seven cups of water

One inch piece fresh ginger, peeled and finely chopped

Two garlic cloves chopped

One tablespoon shredded, unsweetened coconut

Handful of fresh coriander leaves chopped

Half cup of water

One teaspoon of black mustard seeds

Four tablespoon of safflower oil

One teaspoon of cumin seeds

A pinch of hing

Five curry leaves

Half teaspoon of turmeric

Half teaspoon of ajwain

Half teaspoon of masala powder

Half teaspoon of salt

Method of Kidney Bean Subji
To prepare the Ayurvedic Kidney bean subji, kidney beans have to be soaked overnight in warm water. Wash them twice and drain the water. Add four cups of water and the beans to a soup pot and cook over medium heat uncovered for nearly thirty minutes. Add nearly two cups of water and continue cooking uncovered for nearly thirty minutes until the beans soften. Make a liquid paste using ginger, garlic, coconut and coriander along with half cup of water. Heat a medium size saucepan, when hot add oil, mustard seeds, cumin seeds, hing and curry leaves. When the seeds pop, pour the blended mixture followed by ajwain, masala powder, turmeric and salt. Cook and stir for a minute, until slightly brown. Add the beans and some water to the spices. Mix them well. The Ayurvedic Kidney bean subji can be thick or with gravy and therefore depending on this boil for the required time. Before serving, garnish with coriander leaves and coconut.

Ayurvedic Kidney bean subji is tridoshic means that it balances all doshas. Pitta prakriti person should use very less garlic and can cook even without garlic. Kapha parkriti people should use it in moderation and the hing, ajwain, garlic helps the Vata and the Kapha dosha to digest the beans.