Red Kidney Beans.

Ingredients:
1 cup chopped onions.
2 big cloves of garlic.
1 big piece of ginger.
3/4 cup chopped tomato.
1-2 green chillies.

2 cups of red kidney beans. (wash well, soak them overnight).

1 tbsp clarified butter (ghee) or butter.
1 tsp cumin (jeera)
1-2 cloves.
1 cinnamon stick.
1/4 tsp turmeric powder.
1 tsp red chilly powder.
1-2 tsp coriander powder.
1 tsp garam masala.
1-2 tsp Rajma masala (available in all Indian stores).
1-2 tbsp ready tomato puree.
1/2 tbsp fresh cream (optional).
Freshly chopped coriander for garnishing.

Method:
Add kidney beans along with some water (around 2-3 glasses) and salt as per your taste in a pressure cooker. I have pressure cooked the kidney beans. Allow 5-6 whistles on high flame and then around 10-15 minutes on a low flame or you can even boil in an open container till they become soft, but this will take much longer as compared to pressure cooking them. After they are soft and cooked well, keep aside.

Heat 1 tbsp of oil. Once the oil becomes hot add chopped ginger and garlic.

Let them sizzle a bit and then add chopped onion. Stir and cook on a medium flame.

Add green chillies.

Once the onions become brown add chopped tomatoes.

Stir and cook, adjusting the flame between medium and low and till the tomatoes are soft and cooked well.

Switch off the flame and allow this onion and tomato preparation to cool.
Once it has become cold, grind to make a smooth puree.

Heat a saucepan and add Ghee (clarified butter) or just butter which ever you prefer.

Once hot add cumin, clove and a cinnamon stick. (I forgot adding the cinnamon stick...)

Add the tomato and onion puree.

Add coriander powder.

Turmeric powder.

Red chilly powder.

Garam masala. You can also add rajma masala. I ran out of it hence could not add it!

Add tomato puree (I always use some ready tomato puree as it gives a really nice and bright red color).

Stir well and continue cooking on a medium flame.

Add the boiled kidney beans.

Add some water to adjust the consistency to your liking.

Boil for another minute or two. You might want to taste and adjust the salt.
Before serving you can add a dollop of fresh cream on top and garnish with freshly chopped coriander.

Serve hot with rice or paratha/roti.

NUTRITIP:
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. If you're wondering how to replace red meat in your menus, become a fan of kidney beans. These hearty beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. And, when you get your protein from kidney beans, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes. A cup of kidney beans provides 15.3 grams of protein--that's 30.7% of the daily value for protein.