Bansal Trading Company

Other Details

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.