Coconut maharage

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Prep time : 10 Cook time : 40 Servings : 3

1 cup dried kidney beans maharage

1 medium onion finely chopped

1 tsp minced garlic

1 tsp ginger paste

1 tbsp oil

½ cup fresh tomato puree

1-1¼ tsp salt

1 cup Kentaste coconut milk

1-2 cups water ½ tsp turmeric powder haldi

1 tsp coriander powder

½ tsp pepper powder

2-3 tbsp fresh coriander chopped

1. Soak the dried beans in warm water overnight or for 6-8 hours.
2. Drain out the water, wash the beans and put them in a pressure cooker with about 2-3 cups of water. Let the beans cook for 3-4 whistles or till soft.
3. If you want to boil them in a pan, add enough water and let the beans simmer till done.
4. Drain out excess water from the cooked beans and leave it on the side.
5. Heat oil in a wide pan over medium heat.
6. Add chopped onion and stir fry till it becomes soft and translucent.
7. Add ginger and garlic paste and stir fry for a few seconds.
8. Add the powder spices and the tomato puree.
9. Cook till the tomato puree is thick and not watery.
10. Add salt and the beans. Mix well.
11. Add 1 cup water (the saved one) and let the beans simmer for 5 minutes.
12. Add Kentaste coconut milk and let the maharage simmer for a further 5 minutes.
13. Add chopped coriander, mix well and serve hot maharage ya nazi with rice, ugali or chapati.