Ingredients:
250 gm red kidney beans (cleaned & soaked overnight)
7 tbsp clarified butter
200 gm tomato puree (fresh)
200 gm onions (peeled, washed and chopped)
4 black cardamoms
2 bay leaves
4 red chillies (whole)
1 tsp cumin seeds
5 tsp garlic paste
5 tsp ginger paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp black cardamom powder
½ tsp black pepper powder
10 gm ginger (scraped, washed and cut into fine juliennes)
2 tbsp coriander leaves (chopped)
salt as per taste
Method:
Take a pan and add 6 cups of water and bring to a boil the kidney beans. Remove scum and cook on low heat. Add whole black cardamom and bay leaves and boil till cooked. Remove black cardamom and bay leaves.
Heat clarified butter in a pan, add whole red chillies and cumin seeds. Stir over medium heat until the seeds begin to crackle. Add onions and fry until they turn light golden. Then add garlic and ginger pastes and fry till onions turn golden brown. Add coriander powder, red chilli powder and salt (all dissolved in % cup water) and stir for about 30 seconds. Add tomato puree and stir-fry till the fat leaves the sides. Now add the red kidney beans and bring to a boil. Reduce to low heat and cook for about 7 minutes. Now, sprinkle black cardamom and black pepper powders and stir. Remove from heat and adjust seasoning, garnish with ginger juliennes and coriander leaves.
