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The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
1 cup dried kidney beans, soaked overnight
6 cloves garlic, finely chopped
2 red onions (1 minced, 1 thinly sliced)
Kosher salt and freshly ground black pepper, to taste
1 (½") piece ginger, finely chopped
3 serrano chiles, stemmed
½ tsp. ground turmeric
½ tsp. hot paprika
2 tbsp. canola oil
2 dried chiles de arbol
2 tsp. coriander seeds
½ tsp. cumin seeds
1 stick cinnamon
1 (15-oz.) can whole peeled tomatoes in juice, crushed by hand
¼ cup cilantro, finely chopped
1 tsp. garam masala
1 tbsp. fresh lemon juice
Cooked basmati rice, for serving
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