Soak the kidney beans in cold water overnight. Drain, rinse and set aside.
Add the onion and green chili to a food processor or blender and blend until smooth. Set aside.
Press the sauté button. Add the oil and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the blended onion and Serrano pepper to the pot and stir-fry for 8-10 minutes, or until the onion mixture begins to brown.
Add the bay leaf, garlic, ginger, and spices and stir quickly, then add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
Add the kidney beans and water.
Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
Naturally release pressure.
Garnish with cilantro and serve with rice.
- If you decide not to soak the kidney beans, you will need to add more water to the recipe as soaked kidney beans absorb some water. You'll also need to adjust the cook time and cook the unsoaked beans longer. I haven't tested this recipe using unsoaked kidney beans (as I always soak legumes); however, if you try, please leave a comment letting us know!
- If you’d like to make this using my onion masala, use 1 cup of onion masala and omit the onion, ginger, garlic, and tomatoes. Just add the onion masala in step 5 with the kidney beans and water.
Calories: 317kcalCarbohydrates: 48gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 1007mgPotassium: 1276mgFiber: 12gSugar: 6gVitamin A: 621IUVitamin C: 14mgCalcium: 83mgIron: 6mg