Place the kidney beans into a large container, drop in 2 whole carrots and cover with several inches of cool water; boil until soft. Drain the excess water

Heat the oil in a saucepan over medium heat.

Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown.

Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.

Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker.

Add the sugar and salt. cover the sauce pan cook about 30 minutes.

Reduce the heat to low and cook another 10 to 15 minutes.

Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped dhania to serve.