Tart-Hot Kidney Beans with Tomato in a Yogurt Sauce

Dahiwaale Rajmah

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A Sindhi-style curry, this packs vibrant flavors into the kidney beans. I, for one, adore the bean’s meaty texture and find it a perfect medium for the cool, hot, tart sauce. Once you finish eating Methi chappatis with this curry, eat the rest over cooked white rice and call it a night.


  • 1 cup plain yogurt
  • 2 tablespoons chickpea flour
  • 1 teaspoon


  1. Combine the yogurt with 1 cup water in a medium-size bowl, and whisk together. Sprinkle the chickpea flour over the yogurt mixture and whisk it in, making sure there are no lumps (the flour is essential because it will prevent the yogurt from curdling when simmered). Stir in the Ga