This can me made either with the dark red kidney beans or light red kidney beans. I used 2 cups of each. This recipe feeds 10 to 12 people.
Items you need
Beans 4 Cups
Tomatoes - 5 (medium in size, finely chopped)
Garlic - 8 cloves
Ginger- 2 inch Thick piece
Onions - 2 (Large in size, diced)
Oil - 5 Teaspoons
Cumin - 1 teaspoon
Chili powder- 1 teaspoon
Garam Masala - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
--->Wash and Soak the beans overnight (Atleast 10 hours). If you are planning to use cans, you may use 4 or 5, 32oz cans of beans for this measurement.
--->Pressure cook the beans with the same water and add salt to it.
--->In a food processor or blender, puree the Onions, Garlic and Ginger
--->In a pan, on a medium flame, add oil, after the oil gets hot, add the cumin, once it starts sizzling, add the puree of onions, ginger and garlic
---> Once this starts to get thick, add the finely chopped tomatoes to this, add the chili powder, garam masala and turmeric powder and let it all simmer together for 20 minutes, or until the tomatoes get mashed.
--->By now, your beans will be ready, add them to the pan and let it all come to a boil
--->Garnish with coriander leaves
Serve hot with Basmati Rice or Rotis!! Yumm!