Kitchen-Kollections

Ingredients

1 cup kidney beans
2 ripe tomatoes
1 medium size chopped onions
5-8 green chillies, chopped
1 inch ginger
1.5 clove garlic
chopped coriander
salt
chilli powder

spices:

3-4 bay leaves
4 pepper corns
1 clove
1/2 inch stick cinnamon
pinch of asefotida
2 tsp coriander seeds
2 tsp cumin seeds
1 big whole cardamom
4-5 small green cardamoms
3-4 dried red chillies
2 tbsp oil

Method

• Soak 1 cup kidney beans in water overnight. One good sign that beans are ready is that they will swell to 2-3 times their size. do not leave them soaking for  too long.
• Grind all the spices to a smooth/granular powder. if you dont have time to grind you can put all of them in one ziplock bag and hammer on top for
  3-4 times, this gets the spices to mix and gives smooth aroma.
• In a cooker, add 1.5 to 2 tbsp of oil. you can reduce the amount of oil if you are on diet control or controlled diet.
• Add the powdered spices. when they are just turning brown, add chopped ginger and garlic. [if you dont have time to chop ginger garlic then you can use ready made giner garlic paste]
• When ginger and garlic are turning light brown, add onions and chillies and red chillies. fry till onions start to turn brown/soften add chopped tomatoes and add salt and some chilli powder. cover with a lid and let tomatoes cook, till they are tender.
• While tomatoes are cooking, drain the water from kidney beans, and add them to tomatoes that are already cooking. add more salt to taste and chilli powder if more spice is needed. Add 2-3 cups of water and check for salt again.
• If all seems fine, then close the lid and let it pressure cook till 4-5 whistels. [or depending on your pressure cooker. you just need to know approximately  when kidney beans might be done]
• after all steam has condensed back, open pressure cooker and check for salt and spice. add coriander leaves and serve hot with rice.  Garnish with slit green chillies and  lemon wedge or onion rings.

Taste is heavenly.
Happy eating!!!