Per serving (1/3 of recipe): 

Calories: 125;

Protein: 7.3 g;

Carbohydrate: 23.7 g;

Sugar: 3.9 g;

Total Fat: 0.9 g;

Calories from Fat: 6.5%;

Fiber: 6.6 g;

Sodium: 58 mg

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Makes 3 servings

Ingredients

1 1/2 cups red kidney beans, soaked overnight with 2 bay leaves
1 medium onion finely chopped
1 teaspoon grated ginger
3 to 4 garlic cloves, chopped
1 teaspoon chili powder
1/2 tablespoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
3 medium-sized tomatoes, chopped
1/2 teaspoon garam masala powder
1 tablespoon chopped fresh coriander
Water
Salt, to taste
Steamed rice, for serving

 

Directions

Cook beans with 5 cups of water in a pressure cooker until the pressure is released five times (five whistles) or until completely cooked.

 

Add tomatoes, bay leaves, and onion to a deep, nonstick pan and stir over medium heat for 10 minutes.

 

Add ginger and garlic and continue stirring for another 5 minutes.

As there is no oil, you might have to add 2 tablespoons of water if things start sticking in the pan.

 

Add chili, coriander, turmeric, and cumin powder and stir.

Add salt and cooked beans and its boiling water and mix.

 

Cook on low heat for 15 minutes, continue stirring in between.

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Adjust the salt according to taste and add garam masala powder.

 

Cook for 5 more minutes.

 

Garnish with fresh coriander and serve hot with steamed rice.

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