- dry dark red kidney beans soaked for 8 hours or overnight - chopped red onion - garlic - ginger - kashmiri chili powder
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Soak beans overnight or 8 hours, add oil, spices, and water to instant pot.
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Pressure cook beans for 55-60 minutes, add 1/4 cup more water, release pressure naturally for 10 minutes, then press saute and add tomato puree, yogurt, salt and fenugreek leaves.
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Mash beans in instant pot, add salt and flavor, saute, garnish with cilantro and serve with rice or flatbread.
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