Kidney Beans Curry

Soak the red kidney beans in water overnight. Place a pressure cooker over heat and add oil. After the oil heats up, add finely chopped onion, garlic and ginger paste; cook till soft and golden. Add the beans and fry for 5 minutes. Add salt, turmeric, chili powder and garam masala and fry for another 5 minutes. Add water, double the amount of your kidney bean mixture. Cover the pressure cooker with its lid. Cook for 5 minutes on high flame and 20-25 minutes on slow flame.

Let the cooker cool before opening the lid. Pour the beans into a serving bowl. Garnish with onion rings, tomato slices and shredded ginger. Serve hot with boiled rice.

Note: Garam masala is an Indian spice mixture, a combination of whole cumin seeds, black pepper, cinnamon, black cardamom, green cardamom, cloves etc. that are slightly roasted dry on a pan and then ground in a food processor. This is generally used in curries, Biryani and many other preparations to give aroma and texture to a dish. It is available in supermarkets and can also be prepared at home.