Ingredients:

• 1 cup – kidney beans
• 4 cups – water
• 1/4 tsp – Turmeric powder
• 2 – Onions
• 1 tsp – Ginger
• 1 tsp – Garlic
• 2 cups – Tomatoes
• 1/4 tsp – Turmeric powder
• 1/2 tsp – cumin powder
• 1 tsp – coriander powder
• 1 tsp – chaat masala
• 1 tsp – Garam Masala
• Green chilli – 2
• salt to taste
• 2 tbsp – oil

Method:

1. Soak the kidney beans overnight in 4 cups of water.
2. Pressure cook beans in water after adding turmeric powder, salt and green chilli for three whistles and cook till soft.
3. Heat a pan, pour in some oil and add onions and saute.
4. Add in the ginger and garlic, mix well and cook till the onions turn brown.
5. Add in the tomato puree.
6. Cook till the oil separate.
7. Add in coriander powder, chaat masala and garam masala.
8. Pour water (about 1/4 cup).
9. Cook for a couple of minutes.
10. Now add the well cooked kidney beans to the masala.
11. Add in some of the fresh coriander leaves and keep some for garnishing.

Recipe courtesy of Sify Bawarchi