PREPARATION

1. In a mixing bowl, add 200 grams kidney beans and 500 milliliters water.
2. Soak for overnight.
3. After soaking, drain the excess water and keep aside.
4. Transfer soaked kidney beans into a pressure cooker, add 1 teaspoon salt, 900 milliliters water and give it a nice stir.
5. Cover it with lid and cook for 3-4 whistles.

  6. Open the lid, stir well and keep aside.

1. Heat 2 tablespoon oil in a pan, add 1 teaspoon cumin and stir well.
2. Now, add 240 grams onions and cook until turned golden brown and keep aside.
3. In a mixing bowl, add 270 grams tomatoes and 1 tablespoon Green Chili.
4. Transfer them into a blender and blend into a smooth puree. Keep aside
5. Now, transfer the fried onions into blender, add 100 milliliters water and blend into a fine paste.
6. Heat 2 tablespoons oil in a wok, add 1 tablespoon ginger garlic paste and stir well.
7. Now, add blended tomato puree and cook for 7-8 minutes.
8. Then, add blended onion paste and stir again.
9. Cook for 8-10 minutes.
10. Now, add 1/4 teaspoon turmeric and cook for 1 minute.
11. Then, add 1/4 teaspoon salt, 1 teaspoon Red Chili, 1 teaspoon coriander powder and mix it well.
12. Add 500 milliliters water and mix again.
13. Cook for 5-7 minutes.
14. Now, add boiled kidney beans and give it a nice stir.
15. Cook for 10-15 minutes.
16. Then, add 1/2 teaspoon garam masala, 2 teaspoon dry fenugreek, 1 tablespoon coriander and mix well.
17. Cook for 1 minute on moderate heat.
18. Remove the wok from heat.
19. Garnish with coriander.
20. Serve hot with rice or chapati.