Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1 1/2 hours. Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayeene in a small bowl with 1 tb water. Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off. When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking. Serve with rice & green vegetables. Madhur Jaffrey, "A Taste of India" Posted to MM-Recipes Digest V4 #14 by email@example.com on Apr 18, 1999
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6|
|Calories from Fat: 66 (51%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 166.8mg||6 %|
|Potassium 311.9mg||8 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 9.8g|
|Protein 3.2g||5 %|
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Calories per serving: 130
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