Heat 1 tbsp oil in a large skillet; add cumin seeds and once they splutter add onions and garlic and sauté till softened.
Add besan and cook until it doesn’t smell raw anymore, about 2 minutes.
Next add tomato puree; cover and cook till the gravy starts to simmer about 3-4 minutes.
Now add the spice powders and kidney beans. Add 1 cup (or more) water and simmer on medium-low flame until the mixture is thickens about 10-12 minutes.
Season with salt and garam masala and garnish with coriander leaves. Serve with roti or rice.