Red Kidney Beans: ½ cup
Ginger paste: ½ tsp
Garlic paste: ½ tsp
Turmeric powder: ¾ tsp
Chilli powder: 1 tbsp
Coriander powder: 2 tbsp
Garam Masala: ¼ tsp
Coconut milk powder: 4tbsp
Oil: 2 tbsp
Curry leaves: few
Method of Preparation
Soak red kidney beans overnight.
Wash and put in a pressure cooker.
Add chopped onion, tomato, green chilli, ginger-garlic paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and enough water.
Put on the stove and wait for one whistle to come. When the first whistle comes, keep the flame in very low position and wait for another 3 whistles to come.
Switch off the flame. When the pressure settles, open and add the coconut milk powder.
Check the gravy, if not thick, keep in full flame till the gravy becomes thick.
Switch off the flame when done.
Heat oil in a pan, add chopped shallots, when it turns brown add curry leaves and transfer this to prepared curry.
Serve hot with chappathi or any breakfast item of your choice.