BeginnerMainDinnerindian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:30 min
Cook:1h
Total:1h 15m
Servings:10
This recipe would pair well with brown rice or flatbread.
Ingredients
Servings:
10
- 3 tablespoons butter (or ghee if available(
- 3 teaspoons cumin seeds
- 24 ounces dried red kidney beans
- 2 whole yellow onions, medium sized, finely diced
- 2 cans diced tomatoes (14.5 oz cans), pureed in food processor or blender
- 2 teaspoons salt
- 3 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 3 teaspoons hot green chile, minced
- 3 teaspoons ground coriander
- ⅕ teaspoon turmeric
- 4 teaspoons ground allspice
- 4 teaspoons ground cinnamon
- 1 cup fresh cilantro, chopped
- 4 cups water
Instructions
- 1
Sauté the butter on high in an Instant Pot.
- 2
Add cumin seeds directly to the hot oil until they begin to sizzle.
- 3
Cancel the sauté on the Instant Pot.
- 4
Add kidney beans, onion, tomatoes, salt, garlic, ginger, chile, coriander, turmeric, allspice, and cinnamon.
- 5
Pour in the water and stir to combine.
- 6
Manually set the Instant Pot to cook on high pressure for 20 minutes.
- 7
Allow the pressure to release naturally.
- 8
Allow to cool and refrigerate until mealtime.
- 9
Heat at mealtime and top with cilantro.
Equipment
- Instant Pot(specialized)