Ingredients
Method
- Soak kidney beans in water overnight. Drain, rinse well, and set aside.
- Press the sauté button. Add the oil/ghee and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the chopped onions and stir-fry for 5-10 minutes until the onions begin to become golden brown.
- Add turmeric powder and stir quickly, then add the chopped tomatoes and the remaining spices. Cook for 5 minutes while stirring.
- Add the kidney beans and water.
- Secure the Instant Pot lid, close the pressure valve and let it cook for 40 minutes at high pressure.
- Turn off the Instant Pot and let the pressure naturally release itself.
- Open the lid and stir the cooked beans.
- Stir in cilantro and lemon juice. Serve with rice, naan, roti, chapati, or paratha.
Notes
If using canned beans: drain and rinse the beans to remove the cloudy liquid and only cook for 5 minutes on High Pressure. Naturally release pressure.
If using unsoaked dried beans: cook for 60 minutes on High Pressure and add extra 1 cup of water. Naturally release pressure.
