Ingredients

• Dried red kidney beans 250 g
• Water 700 ml
• Vegetable oil 3 tbsp
• Cumin seeds 1 tsp
• Bay leaf 1
• Onions, finely chopped 2 medium (250 g)
• Fresh ginger and garlic, grated 15 g ginger, 4 cloves garlic
• Green chili, slit 1
• Tomatoes, pureed 3 medium (300 g)
• Ground coriander, Kashmiri chili powder and turmeric 2 tsp, 1 tsp, 1/2 tsp
• Garam masala 1 tsp
• Salt 2 tsp
• Fresh cilantro, chopped 2 tbsp

Instructions

1. 1

   Rinse the beans and soak them in plenty of water for 8-10 hours, then drain and discard the soaking water.

2. 2

   Pressure-cook the beans with the 700 ml water and 1 tsp of the salt for about 25 minutes (6-7 whistles) until completely soft, or simmer them covered for about 1.5 hours. Keep the cooking liquid.

3. 3

   Heat the oil in a heavy pan, add the cumin seeds and bay leaf and let them sizzle, then add the onions and cook for 10-12 minutes until golden brown.

4. 4

   Add the ginger, garlic and green chili and cook for 1 minute, then add the ground spices and tomato puree and cook for 8-10 minutes until the masala thickens and the oil separates.

5. 5

   Add the beans with their cooking liquid and the remaining salt, bring to a boil and simmer uncovered for 20 minutes, mashing a few beans against the side of the pan to thicken the gravy.

6. 6

   Stir in the garam masala, simmer for 2 minutes more and finish with the cilantro. Serve with steamed rice or roti.