Served as main course. Suitable for vegetarians. A Punjabi (North Indian) cuisine.

Indian

2 cups Red Kidney Beans, soaked overnight

4 cups Water

2 medium Onions, finely chopped

2 Bay Leaves

1 Tablespoon finely chopped Ginger

1 Tablespoon finely chopped Garlic

1/2 teaspoon Asafoetida powder

1/2 teaspoon Turmeric powders

1 teaspoon Cumin Seeds

2 teaspoons red Chilli powder

2 big Tomatoes, finely chopped

1 teaspoon Hot Spice Mix(Garam Masala)powder

1 teaspoon Cumin powders

2 Tablespoons Coriander powder

3 Tablespoons Oil

Salt to taste

Finely chopped, Coriander Leaves for garnishing

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker. Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft. Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves, asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes. Add the hot spice mix. Cover and cook on medium level for about 5 minutes. Garnish with finely chopped coriander leaves. Serve hot with Cumin Rice (Jeera Chawal), white rice or Roti.

Preparation time: One overnight

Cooking time: 30-32 minutes

Serves: 4

Tips:

In the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

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