How to make it

  • Pressure the soaked kidney beans for 8 mins with 2 whole cups of water... if pressure cooker is not available boil the kidney beans for 15 mins to make sure its cooked take one bean n press it with a fork if smashed easily its cooked dont over cook it as we have to add more spice n cook well with it , Grind tomatoes chilly powder tumeric powder n garam masala powder together
  • In a pot add oil saute onion in it ... dont need to turn golden brown just the onion to be soft ... to make it quick just add a pinch of salt
  • add bay leave asafoetida cinnamon n mix well ... now add the tomatoe puree n cook for next 5 min till all the spices starts leaving oil on a medium to low heat or else the spice will burn n loose its aroma
  • Add the boil beans to the spice , cook for another 8-10mins ... or give one boil
  • Turn off the stove n garnish with corriander or parsely leaves n some fresh mint or sparemint leaves n a dash of a lemon juice
  • Can be eaten with steam boiled rice or bread or indian bread
  • ( chappati)
  • Tip : Asafoetida is used for digestive purpose .. its avialable in any indian groccery market its also called " HING'' . Its pale yellow in colour and is used specially in Indian cooking like lentils n beans as it helps to release gas or air from the stomach when beans or lentils are consumed there is no stomach ache or bulky stomach.
  • It also can found on ebay " VANDEVI ASAFOETIDA "
  • Enjoy !!!!! :-)

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