How to make it

  • Soak the kidney beans overnight (if you're not using the canned ones), rinse in cold water before using them.
  • Make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans. Use a pressure cooker if you're not using canned beans. Cook for around 20 minutes in the pressure cooker.
  • In a skillet, add butter, saute the fennel/cumin seeds, onions, chilli and ginger along with little salt.
  • Once soft add the spice powders and saute for few more seconds.
  • Add the tomatoes.
  • Add little water and Cook until tomatoes are soft.
  • Add the kidney beans along with cooking water.
  • Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy. add lemon juice.
  • Garnish with finely chopped onions and cilantro.
  • Serve hot with rice.

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