PREPARATION

1. In a bowl, add 200 grams red kidney beans, 800 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked red kidney beans, 1 litre water, 1 teaspoon salt, 1 bay leaf and cover it with lid.
3. Cook until you hear 4 whistles.
4. Open the lid and remove it from heat.
5. Take a pan, add 1/2 teaspoon caraway seeds, 3 pods cloves, 3 pods green cardamom, 1/4 teaspoon black peppercorns, 1 mace strand, 1 pod black cardamom, 1 cinnamon stick and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a blender and blend it into a fine powder.
7. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.
8. Add 1/4 teaspoon asafoetida, 95 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 teaspoon ginger paste and mix it well.
10. Then, add 75 grams tomato puree and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/4 teaspoon turmeric and stir well.
13. Add 1 teaspoon coriander powder, 1 teaspoon fennel seeds powder, 1/2 teaspoon dry ginger powder, 1 1/2 teaspoons paprika, 1/4 teaspoon salt and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Now, add 230 grams yogurt and mix it well.
16. Add 60 grams boiled red kidney beans and mash them with the help of a food masher.
17. Add the blended spice powder and mix it well.
18. Then, add the boiled red kidney beans and mix it again.
19. Cook for 10 - 12 minutes on medium heat.
20. Bring it to a boil.
21. Add 1 tablespoon ghee and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1 tablespoon coriander and mix it well.
24. Remove it from heat.
25. Garnish with coriander.
26. Serve hot.