| 2 cups Dry Annapoorna Red Kidney Beans | 1 large Onion, chopped |
| 4 Cloves Garlic, chopped | 1 (2 inch) piece fresh ginger root, chopped |
| 2 tbsp Vegetable oil | 2 tsp Annapoorna Natural Ghee |
| 2 dried red Chilli peppers, broken into pieces | 1 teaspoon Annapoorna Cumin Seeds |
| 6 whole cloves | 1 teaspoon Annapoorna Turmeric Powder |
| 1 teaspoon Annapoorna Cumin, finely ground | 1 teaspoon Annapoorna Coriander Powder |
| 2 Tomatoes, chopped | 2 cups water |
| Salt to taste | 2 teaspoons Garam Masala |
| 1 teaspoon ground red pepper | ¼ cup cilantro leaves, chopped |
| Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse. |
| Grind the onion, ginger, and garlic into a paste using a mortar and pestle. |
| Heat the oil and ghee together in a pressure cooker over medium heat. |
| Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. |
| Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender. |
| Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. |
| Add the sugar and salt. |
| Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. |
| Lower the heat to low and cook another 10 to 15 minutes. |
| Release the pressure and open the cooker. |
| Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve. |
