Soak kidney beans for 4 hours and then pressure cook for 10 minutes after first whistle.
Wash and Chop onion, tomato, garlic, ginger and green chilli and grind in the mixer to a smooth paste. Now in a karahi heat oil and put cumin seeds and when cumin seeds splutter put finely grinder mixture and stir fry till oil leaves the karahi. Add salt, turmeric powder, red chilli powder, kasuri methi, garam masala and stir well. Now add this in the cooker in which kidney beans are boiled. Place the lid and cook again for 5 minutes.
Kidney beans are ready. Garnish it with coriander leaves.
Serve it hot with rice, salad and papad.Very delicious and nutritious lunch for every day meals.
