Rajma Chawal (Kidney Bean Curry with Rice)

• 250 g Red kidney beans, dried
• 200 g Basmati rice
• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 1 piece Ginger root, thumb-sized
• 4 cloves Garlic
• 500 g Tomato, ripe
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Ground Kashmiri chili
• 15 g Fresh coriander
• 2 liters Water
• 2 tsp Fine sea salt

1. Put the red kidney beans in a large bowl, cover with plenty of water, and soak for 8 to 12 hours. Drain and rinse well in a colander.
2. Tip the soaked beans into a large pot and cover with fresh water. Bring to the boil, then reduce to a steady simmer for 45 to 60 minutes until the beans are tender and can be squashed between your fingers; skim any foam if needed.
3. While the beans cook, rinse the basmati rice until the water runs mostly clear. Cook it in a saucepan with water and a pinch of fine sea salt until tender, then drain and cover to keep warm.
4. Finely chop the yellow onion, and grate the ginger root; crush the garlic. Roughly chop the tomatoes.
5. Heat the sunflower oil in a saucepan over medium heat and cook the onion for 8 to 10 minutes until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
6. Add the tomatoes, ground cumin, ground coriander, ground turmeric, ground Kashmiri chili, and 1 tsp fine sea salt. Cook for 10 to 12 minutes, stirring often, until the tomatoes break down and the masala looks thick and glossy.
7. Add the cooked beans along with about 300 ml of their cooking liquid, then simmer for 10 to 15 minutes until thick and saucy. Lightly mash a spoonful of beans against the side of the pan to help the curry thicken, then taste and adjust salt.
8. Finely chop the fresh coriander and stir most of it through the rajma. Serve the curry with the basmati rice, scattering the remaining coriander over the top.

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