Ingredients:
• 250 gms – Red kidney beans (dry)
• 2 – Onions, medium sized, pureed raw in a blender
• 2 – Large tomatoes, pureed raw in a blender
• 1 tbsp – Garlic, chopped
• 1.5 tbsp – Ginger, chopped
• 2 tbsp – Green chillies, chopped
• 1/4 tsp – Soda bicarbonate
• 3 – Bay Leaf
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Cumin powder
• 1/2 tsp – Garam Masala powder
• 1 tsp – Coriander powder
• 3 tbsp – Tomato puree
• 5 tbsp – Oil
• Salt to taste
Method:
- Soak red kidney beans for 8 hours (preferably overnight).
- Cook in a pressure cooker with 1 tsp salt, soda bicarbonate and 1 litre of water.
- After the steam is released twice, reduce heat and cook for 10 mins.
- When cool, open the cooker and drain water. Reserve water for gravy.
- Heat pan, add 4 tbsp oil, when hot add bay leaves and pureed onions and fry until pink.
- Add garlic and green chillies.
- After 1 minute, add powdered spices and within 10 seconds, add raw pureed tomato and ginger, cook for 6 mins.
- Add cooked red kidney beans and salt, mix well and saute for 3 mins. Then add 2 – 2.5 cups of reserved water and let it cook for 10 minutes on medium heat (The amount of water can be varied depending on the consistency desired)
- Add the canned tomato puree, cook for 2 mins.
- Serve garnished with chopped coriander leaves.