Prep Time: 20-25 mins I Cooking Time: 40 mins I Serving: 3-4
Ingredients :-
For boiling :-
200 g Lobia/White Kidney Beans
2.5 cups/570 ml Water
Salt to taste
For Gravy :-
4 tbsp/60 ml Veg Oil
10-12 Garlic Cloves (peeled minced)
4 Onions, med-sized (grind to paste)
1 Green Chilli (finely chopped)
3 Tomatoes, med-sized (grind to purée)
3-4 Fresh Coriander Sprigs (stems removed, finely chopped)
Spice Powder :-
1.5 tsp Red Chilli Powder OR to taste
1.5 tsp Turmeric Powder
1 tsp Garam Masala Powder
Salt if required
Method :-
Into the pressure cooker, add washed lobia/white kidney bean + water + salt
Close the lid and pressure cook for 4 whistles on low-medium flame
After 4 whistles switch off the flame. Do not open the lid and let the pressure release naturally
Heat the oil in a deep pan/kadai, add the minced garlic to the pan and sauté for 3-4 mins on low-medium flame
Next add the onion paste to the pan and sauté for 4-5 mins on low-medium flame
Add chopped green chillies to the pan/kadai. Mix well and keep stirring until onion colour changes to light golden brown on low - medium flame
Next add tomato purée to the pan/kadai. Mix well and stir for 4-5 minutes on low-medium flame. Then add turmeric powder + red chilli powder + garam masala powder. Mix well & stir until oil separates from the masala on low - medium flame
Add chopped coriander leaves to the pan and stir for a minute
Add boiled lobia/white kidney beans to the pan/kadai along with its water. Mix well and let it come to a boil. Once starts boiling cover with lid and let it simmer for 15-20 minutes on low-medium flame until gravy thickens
Once done turn off the flame and garnish with the remaining coriander.
Time to taste:)
Serve with jeera/plain rice/chapati
Condiments: papad, onions, lime, chutneys etc