INGREDIENTS Kidney beans Oil Cumin seeds Star anise Cardamom Bay leaf Dry red chile Garlic Ginger Green chile Onion Tomato sauce Turmeric Chili powder Coriander Cumin Garam masala Salt

Soak beans overnight and pressure cook until tender then drain and set aside. 

In a skillet, heat oil with cumin seeds until they crackle then add in the star anise, bay leaf, cardamom, and dry red chiles and cook for 1 minute.

Add in the minced ginger, garlic, and green chile and cook, stirring regularly, for another 2 minutes. 

Stir in the chopped red onion and cook for 2 to 3 minutes until translucent and tender. 

Stir in pureed tomato or tomato sauce and cook for an additional 2 minutes, stirring regularly. 

Stir in turmeric, chili powder, coriander powder, cumin, garam masala, and salt and stir to combine cooking for 1 minute. 

Add in the cooked kidney beans and 1/2 cup water then stir to combine.  Simmer until desired thickness before serving with rice. 

Printable Recipe On: CookingtheGlobe.com