Rajma Chawal (Red Kidney Bean Curry with Rice)

Soak the dried kidney beans in clean water for at least 8 hours (overnight); they swell to about twice their size. Drain.

Pressure cooker: put the beans and 600 ml water in, bring up to pressure over high heat, then cook on medium heat for 15–20 minutes until a bean mashes easily with a finger. Ordinary pot: put the beans and plenty of water in, bring to a boil, and cook on medium heat for 60–90 minutes until completely soft. Keep the cooking water.

Heat 30 ml oil in a wok over medium heat, fry 2 bay leaves about 10 seconds until fragrant, then add the onions and cook 6–8 minutes until golden-brown.

Add the ginger and garlic and stir 1 minute, then the tomatoes and cook about 5 minutes until completely soft and the oil separates.

Add 3 g turmeric, 5 g red chili powder, 5 g coriander powder, 3 g cumin and 6 g salt and stir 2 minutes so the spices blend with the tomato.

Add the cooked beans with their cooking water and the green chili and stir. Bring to a boil over high heat, then simmer on low heat for 15–20 minutes, mashing some of the beans with the back of the spatula so the sauce thickens.

Stir in 3 g garam masala, turn off the heat, and sprinkle with 15 g cilantro leaves.

Rinse 200 g rice, put it in a rice cooker with 400 ml water, and cook normally.

Serve the rice with the curry poured over or beside it, with an onion salad and lemon wedges if you like.