2 cups dry kidney beans
2 tbsp vegetable oil
2 medium sized onions grated
2 piece of ginger julienned
6 cloves of garlic minced
2 large tomatoes chopped, or 2 cups of Campbell's tomato juice
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
Salt to taste
Instructions:
1. Soak kidney beans in water for 12 hours. Drain, rinse and soak for another 12 hours. Drain, rinse and set aside.
2. Heat the oil in a pressure cooker for 1 minute. Add onions and fry till soft.
3. Add ginger and garlic and fry for 2 minutes. Alternatively, we use a ginger garlic paste that we make every Sunday since we make so much curry in our house!
4. Add tomatoes/tomato juice, cumin, coriander, garam masala and turmeric. Fry until the masala separates from the oil.
5. Add kidney beans and 3 cups of water. Cook for 10 whistles on the pressure cooker.
6. Remove lid and add salt. Salt should be added at the end when cooking lentils or beans as it makes the skins tougher if added sooner. Cook for another 10 whistles.
7. Taste to see if the beans are soft enough. If needed, cook for another 10 whistles.
Enjoy! If you have a crock pot, then it's even better to make this in that.