Ingredients:

Method:

• To a Pressure cooker add oil and heat. Add cumin seeds, slit green chilli, chopped ginger, garlic and sauté.
• Grind the onions to make it puree and add the puree to the pressure cooker. Cook for 2-3 minutes in medium flame.

• Add turmeric powder and pureed tomatoes. Stir well nd continue to cook for couple of minutes.
• Add salt to taste, red chilli powder, coriander powder, garam masala and cumin powder. Mix well and cook in medium flame for 2-3 minutes.

• Add soaked kidney beans, a cup of water and pressure cook for 5-6 whistles in medium flame depending upon your pressure cooker.
• Allow the pressure to release on its own.
• Uncover add water to adjust consistency and simmer for 4-5 minutes.
• Add a tablespoon of butter towards the end to enhance the flavour.
• Finish by adding freshly chopped coriander.

• Serve hot with steamed rice or bread of your choice.

Tips & Variation:

• Adding butter towards the end is optional. The dish is completely vegan friendly.
• If using canned red kidney beans pressure cook for 2-3 whistles.
• Soaking 3/4^th cup of bean will double to almost 2 cups of soaked bean.