Kidney beans are some of the healthiest most nutritious beans to have in one’s diet. They are full of proteins. I normally prepare them in this way and can be served with rice.
- 1 cup of Kidney beans, washed then soaked overnight
- 3 big fresh Tomatoes
- 3-4 leaves Methi/Fenugreek
- Oil
- 1 big Onion-finely chopped or grated
- 1 tbsp Tomato paste
- ¼ tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Ginger and Garlic paste
- Coriander leaves -chopped
- 1-2 Green chilies
- Salt
- Drain the kidney beans, they will have expanded to about 2-3 times the original volume.
- Blend the tomatoes with their skin, along with the coriander leaves and the green chilies to a smooth paste.
- Heat the oil in a pressure cooker, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are translucent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.
- Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.
- Then add the kidney beans plus some salt and stir together for a few minutes.
- Finally add about 3-4 cups water and let it come to a boil. Cover the pressure cooker, and cook on medium heat for about 10-12 minutes.
- Once the pressure/steam is released, open the pressure cooker and check the beans. If they are done, then sprinkle with a bit of coriander leaves and serve. If not yet, then cover and cook for another 2-3 minutes. This depends on the type of kidney beans you have, some take longer than others.
- If you prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. You can mash some of the kidney beans to thicken the gravy to a lovely consistency.
- Serve the beans with simple boiled/steamed rice or with chapatis/parathas,as preferred!