Wash and soak the beans in water overnight or at least 4 hours

In a pressure cooker, add oil and sliced onions, cumin seeds, bay leaves and 1 green chili (chopped).

Sauté until the onions start to turn golden.

Add ginger and garlic paste and sauté until the raw smell goes off. Do not let the onions turn dark brown otherwise the curry will also be dark in color.

Add chopped tomatoes and cook until the tomatoes are soft and mushy and the oil separates from the gravy.

Now add salt, red chili powder, turmeric powder and 2 tsp coriander powder.

Sauté for 1 minute until aromatic.

Now wash the beans once again with fresh water and add to the gravy.

Add 4 cups of water and pressure cook for 10 minutes.

After 10 minutes , let the pressure release and cook for 5-10 more minutes stirring occasionally until completely done.

Now add chicken cube and mix thoroughly.

Add garam masala, 1/2 tsp coriander powder and cumin powder and green chilies. Mix and turn the flame off.

Garnish with fresh chopped coriander.

Serve hot with rice. Enjoy!