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Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: 2 servings
Ingredients
2 tsps oil
1/2 tsp cumin powder
1/2 cup chopped onion
1/4 tsp turmeric powder
1/2 tsp paprika
1/4-1/2 teaspoon cayenne
1/4 tsp black pepper
1 bay leaf
1/2-1 tsp chana masala or garam masala or kashmiri garam masala blend
1" chopped, ginger
Pinch of asafoetida (hing) – if desired
1/2 chopped green chili, or more as necessary
4-5 peeled & chopped garlic cloves
1 tsp lemon juice
2 (chopped small) medium tomatoes
1/2 tsp salt or more as necessary
1 (15 ounce) can {drained} dark red kidney beans
1/4 tsp vegan sugar
1/4 tsp black salt or rock salt
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting and add the onions into the hot and melted oil.
3. Cook the onions until they become translucent.
4. Add the garlic, ginger, chili, asafoetida, bay leaf, garam masala and the spices into the pressure pot and stir until combined.
5. Cook for 30 seconds, stirring continuously.
6. Add a generous splash of water and the tomatoes into the pressure cooker and cook until the tomatoes are tenderized.
7. Stir in 1 cup water, red kidney beans, vegan sweetener, salt and the lemon juice into the pressure pot mixture.
8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
9. Cook for 15 minutes on high pressure.
10. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
11. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
12. Crush some of the kidney beans with the back of a wooden spatula.
13. Add garam masala, cilantro and lemon wedges over the top and serve over rice or flat breads.
14. Enjoy.
