• 2 big tomatoes finely chopped
• 1/4 tsp of ground garam masala
• 1/2 tsp cumin powder
• 1 tbsp coriander powder
• 1 1/2 tbsps oil or ghee(clarified butter)
• salt to taste
• chopped fresh coriander leaves for garnish(optional)

Method

• Wash the kidney beans and soak in water overnight.
• Next morning, pressure cook until soft or cook in a large pot of water till soft.
• Remove half a cup of cooked beans, crush coarsely and keep aside.
• Grind onion, ginger and garlic to a very fine paste.
• Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.
• Add the asafoetida and stir fry for few seconds and then add the ground onion paste and
• saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
• Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.
• Mix well.
• Add the tomatoes and cook till ghee seperates.
• Add the cooked whole beans along with the residue water left while pressure cooking it.
• Cover and cook for 3 mintues.
• Add the crushed kidney beans and a cup of water.Mix well.
• Add garam masala and cook till required gravy consistency.
• Garnish with chopped coriander leaves.
• Serve hot with steamed rice, jeera rice, chappatis or phulkas.