Ingredients
Kidney beans (red) 2 cups
Tomatoes (finely chopped) 2
Onions (finely chopped) 2
Ginger (finely chopped) 1 tablespoon
Garlic (finely chopped) 1 tablespoon
Cumin seeds 1 teaspoon
Red chili powder 2 teaspoons
Asafetida ½ teaspoon
Turmeric powder ½ teaspoon
Cumin powder 1 teaspoon
Garam masala (spice) 1 teaspoon
Coriander powder 2 tablespoons
Cooking oil 3 tablespoons
Water 4 cups
Coriander leaves (finely chopped) for garnishing
Salt to taste
Method of Preparation
Wash the red kidney beans well and soak them overnight for a minimum 8 hours. This is done to cut down on cooking time. Drain the water and place the kidney beans in a pressure cooker to save cooking time. Pour water inside the cooker and add some salt. Fit the lid tightly on the cooker and cook it on high heat. Lower the heat after the first whistle and allow it to cook for about 10 minutes. The beans should soften by then.
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