Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
Turn the heat down to medium and cook for 12-15 minutes.
Remove the cooker from the heat allow the pressure to reduce on its own.
When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
Garnish with chopped tomato.
Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.63 Kcal (702 kJ)
Calories from fat	118.97 Kcal
		% Daily Value*
Total Fat	13.22g	20%
Cholesterol	3.6mg	1%
Sodium	609.58mg	25%
Potassium	774.15mg	16%
Total Carbs	10.12g	3%
Sugars	4.38g	18%
Dietary Fiber	2.04g	8%
Protein	3.71g	7%
Vitamin C	49.6mg	83%
Iron	3mg	16%
Calcium	99.9mg	10%

Amount Per 100 g
Calories	21.75 Kcal (91 kJ)
Calories from fat	15.43 Kcal
		% Daily Value*
Total Fat	1.71g	20%
Cholesterol	0.47mg	1%
Sodium	79.08mg	25%
Potassium	100.43mg	16%
Total Carbs	1.31g	3%
Sugars	0.57g	18%
Dietary Fiber	0.26g	8%
Protein	0.48g	7%
Vitamin C	6.4mg	83%
Iron	0.4mg	16%
Calcium	13mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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