Combination Foods:
Biryani (grain, meat)
Samosas (grain, vegetable, meat, fat)
Kheer "rice pudding"(grain, milk)
Curry (meat, vegetable)

Rajmah (Kidney Bean Curry)

Eat it as a side dish by itself or with rice.

1 cup red kidney beans
1-2 green chilies, sliced
½ teaspoon chopped, fresh ginger
½ teaspoon turmeric
1 tablespoon vegetable oil
½ cup chopped onion
½ teaspoon cumin seeds
½ cup chopped tomato
1 tablespoon lemon juice
½ teaspoon gharam masala (a blend of coriander, chili powder, cloves, cinnamon and cardamon)
1 tablespoon chopped fresh cilantro
½ - 1 teaspoon salt (optional)

1. Wash kidney beans under cold, running water. Put in a bowl, cover with water, and soak overnight. Drain.
2. Fill a 4-quart saucepan with water. Add soaked beans, green chilies, ginger, and tumeric. Bring to a boil; reduce to simmer. Cover; cook until beans are very tender, about 2 hours.
3. Heat oil in a small, nonstick frying pan. Add onion and cumin seeds. Cook and stir until onion is translucent and slightly browned. Add tomato; cook until soft.
4. Add onion-tomato mixture to cooked beans. Add lemon juice, gharam masala and salt. Cook uncovered for 5 minutes.
5. Garnish with cilantro before serving.

Serves 4

Nutritional Analysis (per serving) without salt added:

Calories	110
Protein	5 grams
Fat	4 grams
Carbohydrate	15 grams
Cholesterol	0 mg
Sodium	160 mg