Wednesday, March 31, 2010

Extremely Spicy Bean Curry

The fella and I love spicy food especially of the Indian variety but this recipe was something else.  He was actually pretty okay with it but I made the mistake of trying it for the first time while I was at work.  I wasn't expecting it to be that overly spicy because I'm no wimp.  Boy was I wrong.  Gladly the lunch room was empty that day because this curry was so hot I was crying.  In a very good and happy way its just I don't exactly make a habit of sitting alone in public at work weeping over my food.  It gives people the wrong impression I guess.

This curry is so good it manages to both be very very hot and tasty at the same time.  So if you're not big on spice I would suggest making it with the least amount of chilies suggested in the recipe and it should have a nice bit of kick to it.  If you really want to challenge yourself go ahead and add all the chilies and be prepared to have a pleasant fire in your mouth. 

And don't be put off by the long list of ingredients, they are mostly spices that require no effort on your part other than tossing them in the pan so it is actually a really quick meal once the beans are cooked.  I even cheat by making my beans in the crockpot while I'm at work so I can start cooking as soon as I get home.  With that short cut this very hot meal takes almost no effort.

So there you go all my friends that are fans of insanely hot food, give this a try and let me know if it's hot enough for you.  If not I'm scared of but impressed by your idea of spicy.

Extremely Spicy Bean Curry

1/2 cup of dried chickpeas
1/4 cup of dried kidney beans
1/4 cup of lentils (puy lentils or black lentils are best)
2 tablespoons of coconut oil
1 generous teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of ground cumin
1 teaspoons of agave nectar
1 1/2 teaspoons of sea salt
1 teaspoon of ground coriander
1 teaspoon of turmeric
dash of cayenne
2 - 4 dried red chilies
1 large tomato, finely chopped
1 small clove garlic, minced
2 - 4 fresh red or green chilies, finely chopped

Rinse the chickpeas, kidney beans and lentils in a strainer. Soak overnight in enough water to cover. Drain, transfer to a large pot and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender - roughly 1 hour.  Or put beans in crockpot covered in water at low heat for 6 hours.

Heat the oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cook until they begin to pop. Add the cumin seeds, ground cumin, agave nectar, salt, coriander, turmeric, cayenne and dried chilies. Stir quickly and add the tomatoes, garlic, and fresh chilies. Stir a few times and cook until the tomato is softened - roughly 5 minutes.

Drain off some of the water from the cooked beans and add the tomato mixture to the pot. Simmer, uncovered, stirring occasionally, for another 10 - 15 minutes or until the sauce thickens. Garnish with the fresh parsley or cilantro.  

Original recipe from Lisa's Kitchen blog. 

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