Soak kidney beans overnight in four cups water to which soda bicarbonate has been added. Drain, wash with fresh water and cook in a pressure cooker with five caups of water till three to four whistles. Strain and reserve the cooking liquor.
Peel, wash and grind onions, garlic, ginger into a smooth paste. Wash tomatoes and make puree in a blender.
Remove stems, wash and finely chop green chillies. Clean, wash and chop coriander leaves.
Heat oil in a pan, add onion, garlic-ginger paste, green chillies and saute till lightly browned. Add red chilli powder, coriander powder cumin powder and saute for two to three minutes.
Stir in tomato puree and cook for six to eight minutes, stirring continuously.
Stir in kidney beans with two cups of cooking liquour and salt. Cook, covered, for eight to ten minutes.
Stir in garam masala powder and mix well. Garnish with chopped coriander leaves and serve hot. |
