Classic Indian Red Beans Curry

Instructions

1. 1

   Rinse the dried red kidney beans thoroughly and soak them in water overnight or for at least 8 hours.

2. 2

   Drain the soaked beans and rinse them again. Add the beans to a pressure cooker with 4 cups of water and a pinch of salt. Cook for about 20-25 minutes or until the beans are soft and cooked through.

3. 3

   In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4. 4

   Add the finely chopped onion and sauté until golden brown.

5. 5

   Add the minced garlic and ginger, and sauté for another 2 minutes.

6. 6

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

7. 7

   Add the coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and cook for another 2-3 minutes.

8. 8

   Add the cooked kidney beans along with the cooking water to the pan. Stir well to combine all the ingredients.

9. 9

   Let the curry simmer for about 15-20 minutes on low heat, allowing the flavors to meld together. Adjust the salt to taste.

10. 10

    Garnish with freshly chopped cilantro before serving.

11. 11

    Serve hot with rice or Indian bread.