Ingredients: 1 cup Red kidney beans 2 tbsp Oil 1 tsp Raw cumin seeds 1/2 cup Onions, finely chopped 1 tsp Ginger paste 1 tsp Garlic paste 1/2 tsp Red chili powder 1/2 tsp Coriander powder 3-4 pcs Green chili, finely chopped 500ml Water 1/2 cup Tomato, chopped Salt, to taste 1/4 cup Coriander leaves 1 tbsp Butter
Set T-fal Multicook to beans program #6, normal texture.
Place 1 cup kidney beans in soaking basket. Place the soaking basket inside the Multicook inner bowl. Add water as indicated on the screen. Soak for 55 mins.
Once soaked, open the Multicook lid and transfer kidney beans to another bowl, drain and discard the water.
Wipe down Multicook inner bowl and set the browning program at 160 C.
Add oil to Multicook inner bowl and wait for a minute for it to warm up.
Add raw cumin seeds and saute for couple minutes.
Add onions, garlic and ginger paste and finely chopped green chili. Season with salt to taste and saute for 5 minutes until onions are translucent.
Add red chili powder, coriander powder, stir and mix for couple minutes.
Add chopped tomato and kidney beans, cook uncovered for 5 minutes.
Add 500ml water and select the slow cook program #11, cook covered in the Multicook for 1 hour.
Once cooked, add butter and sprinkle with chopped coriander. Mix well and serve hot.
Learn more about T-fal Multicook & Grains at www.t-fal.ca