1½ cups dry red kidney beans
3 cups water
3 tablespoons canola oil
2 medium onions, finely chopped
1 teaspoon garlic ginger paste
½ cup tomato puree
Salt and red chili powder to taste
½ teaspoon cumin seeds, crushed
½ teaspoon coriander seeds, crushed
½ teaspoon turmeric
½ teaspoon dried mint
1 tablespoon fresh cilantro
Cook dry kidney beans in 3 cups of water for 6-8 hours in a slow cooker until tender. Set aside.
Heat oil in medium pot. Add onions and saute until lightly brown. Add ginger-garlic paste, stir for 1 to 2 minutes. Stir in tomato puree, salt, turmeric, chili powder and crushed cumin and coriander seeds and cook 2 to 3 minutes until spices are properly mixed. At this point, the curry (sauce) is ready.
Add the beans, including the water, to the curry. Cook another 8-10 minutes on medium heat until all ingredients are evenly mixed. Add mint and mix well. Garnish with coriander leaves (cilantro). Serve with basmati rice or naan (Indian bread).