Ethiopian food how to make kidney beans ful

Soak kidney beans overnight in water.

Drain and rinse the beans, then cook in a pressure cooker with fresh water until tender, about 15-20 minutes.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 30 seconds.

Add chopped onion and cook until golden brown, about 5-7 minutes.

Stir in minced garlic and ginger, cooking for another 1-2 minutes until aromatic.

Add chopped tomato and green chili, cooking until the tomato softens, about 3-4 minutes.

Mix in coriander powder, turmeric powder, and salt, cooking for 1-2 minutes.

Add the cooked kidney beans to the pan, stirring to combine with the spices.

Pour in a little water if the mixture is too thick, and simmer for 5-10 minutes.

Sprinkle garam masala over the top and mix well.

Remove from heat and stir in fresh cilantro and lemon juice.

Serve hot with rice or bread.

Spice Level:

Allergens