Ingredients
- Red kidney beans: 1 cup
- Onion: 2 medium sized sliced
- Ginger paste: 1/2 teaspoon
- Garlic paste: 1 teaspoon
- Tomatoes: 3 No.(pureed)
- Green chilly: 1 No.
- Turmeric powder: 1/4 teaspoon
- Cumin powder: 1 teaspoon
- Kashmiri chilly powder: 2 teaspoons
- Coriander powder: 2 teaspoons
- Garam masala: 1 teaspoon
- Anardana: 2 pinches (optional)
- Water: 4-5 cups
- Coriander leaves: handful(chopped)
- Lemon juice: 1 teaspoon
- Salt: to taste
- Oil
Method
1. Wash and soak 1 cup of red kidney beans in 3 cups of water for 3-4 hours.
2. Drain the water and add the beans to a pressure cooker. Add 3 cups of water and salt to taste. Pressure cook until 3-4 whistles or until the kidney beans are soft.
3. Heat 2 tablespoons of oil in a pan. Add sliced onions and fry till slightly golden.
4. Remove the onions from the pan and keep it aside to cool down.
5. Grind the onions in a mixer grinder to a fine paste.
6. Heat one tablespoon of oil in the same pan. Add 1 teaspoon of garlic paste and 1/2 teaspoon of ginger paste. Saute for 1-2 minutes. Add the onion paste and cook for 5 minutes stirring in between.
7.Reduce the heat. Add 1 teaspoon of cumin powder, 1/4 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 2 teaspoons of kashmiri chilly powder and 2 pinches of anardana(optional). Add 1 tablespoon of water to prevent burning. Saute until the raw smell is gone.
8. Add the pureed tomatoes. Cover and cook for 8-10 minutes.
9. Remove the lid and cook for 5 more minutes.
10. Pour the cooked beans along with the water. Add 1 teaspoon of garam masala. Add water if needed. The consistency should not be thick now, as it tends to be thick once it is cooled down. Cook for 10 minutes, stirring occasionally.
11. Add 1 teaspoon of lemon juice and 1 green chilly(halved) and the coriander leaves. Remove from heat.
12. Serve with chapati or rice.
