An Indian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 8 h 30 min

Organic sourcing

Onions and tomatoes are part of the EWG Dirty Dozen, so sourcing organic can help reduce exposure to pesticide residues. Kidney beans have modest pesticide residues.

Ingredients

• 1 cup dried kidney beans
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• to taste salt
• 1/4 cup fresh cilantro, chopped
• 4 cups water

Method

1. Rinse the kidney beans and soak them in water overnight.
2. Drain the soaking water. In a pressure cooker, add the beans and 4 cups of water.
3. Cook the beans under pressure for about 20 minutes until fully tender.
4. In a pan, heat vegetable oil and sauté the onions until golden brown.
5. Add the ginger-garlic paste and cook for another minute.
6. Stir in the tomatoes, green chilies, cumin, coriander, and turmeric.
7. Cook until the tomatoes soften and the oil begins to separate from the mixture.
8. Add the cooked beans and some of their cooking liquid to the pan.
9. Simmer together, adjusting salt and seasoning, until the flavors meld for about 10 minutes.
10. Finish with garam masala and chopped cilantro, serving hot.

Notes

• Canned beans can be used for convenience; cooking time will be less.
• Serve with steamed basmati rice for a complete meal.
• Adjust green chili quantity for preferred spice level.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.