Step 1

Soak the kidney beans in cold water overnight. Drain, rinse and set aside.

Step 2

Add the onion and green chili to a food processor or blender and blend until smooth. Set aside.

Step 3

Press the sauté button. Add the oil and allow it to heat up for a minute. Add the cumin seeds and once they become brown, add the blended onion and Serrano pepper to the pot and stir-fry for 8-10 minutes, or until the onion mixture begins to brown.

Step 4

Add the bay leaf, garlic, ginger, and spices and stir quickly, then add the pureed tomatoes and cook for 5 minutes, stirring occasionally.

Step 5

Add the kidney beans and water.

Step 6

Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.

Step 7

Naturally release pressure.

Step 8

Garnish with cilantro and serve with rice.