Ingredients:
2 cups kidney bean, soak in water overnight
1 tsp cooking oil
Desi Ghee 2 tbsp
1 large Onion chopped, 2 medium onion quartered
1 large Tomato chopped, 1 Tomato quartered
3-4 garlic chopped, 4-5 garlic whole
1 inch ginger chopped finely, 1 inch cut into large pieces
1 small bunch Green coriander chopped
1 tsp haldi or turmeric powder
1 tsp Garam Masala powder
300 ml water
Salt to taste
Instructions:
In a pressure cooker, add 300ml water, ½ tsp haldi, little salt and the soaked beans.
Add the quartered tomatoes and onion, add the whole garlic and roughly cut ginger
Make sure to have at least 1 inch water above all the content, pour the 1 tsp cooking oil
Put the lid on and cook for at least 5 to 6 whistle
Release the steam carefully, open the lid and check the beans, they should be cooked by now.
Mesh the cooked tomatoes, onion and garlic with the help of the back of a spoon
Now add ghee in a Kadai and heat it
Add chopped onion, sauté for few minutes, and then add crashed garlic and ginger
Sauté for some more time, till the aroma starts coming
Pour in the chopped tomatoes and cook for sometime
Add salt and garam masala powder and cook till the tomatoes melt, add little stock from the cooked beans to prevent burning
Now add the already cooked beans and mix well
Cook for some time, with the back of a spoon mesh few beans so that it adds body to the gravy
Adjust seasoning
Garnish with chopped coriander & onion.