Rajma Chawal (Punjabi Kidney Bean Curry with Rice)

Method

1. The night before, rinse the beans and soak them for 8 to 10 hours in at least three times their volume of water. The next day, discard the soaking water and rinse the beans.

   Add in this stepDried red kidney beans (rajma) 120 g

2. Put the beans in a 20 cm pot with the fresh water, bay leaf and part of the salt. Boil hard, uncovered, over high heat at a full rolling boil for 10 min; this step is essential. Skim, turn down to medium-low heat, half-cover and simmer for 1 h 5 min. Squeeze a few beans between your fingers: they're done when creamy all the way through. Keep the cooking water.

   Add in this stepWater (for boiling the beans) 1,000 mlBay leaf 1Salt (for the rajma) ¼ tsp

   high heat→medium-low heat

3. While the beans cook, make the rice. Rinse it 3 or 4 times until the water runs clear, soak for 20 minutes and drain. Put the rice, water and salt in a 16 cm pot and bring to the boil over high heat, then immediately turn down to the lowest low heat, cover and cook for 12 min. Turn off the heat and leave it covered for 5 minutes, then fluff gently with a fork.

   Add in this stepBasmati rice 140 gWater (for the rice) 210 mlSalt (for the rice) 1 pinch

   high heat→low heat

4. Heat the oil in a 20 cm pan over medium heat, add the cumin seeds and, when they sizzle, the chopped onion. Fry for 7 min until golden brown.

   Add in this stepNeutral oil (or ghee) 2 tbspCumin seeds ½ tspOnion 120 g

   medium heat

5. Add the grated ginger and garlic and the sliced chili for 30 seconds, then the puréed tomato, turmeric, chili powder and ground coriander. Cook over medium-low heat for 7 min until thick, with oil seeping out at the edges.

   Add in this stepFresh ginger 10 gGarlic cloves 4Hot green chili 1Tomato 200 gGround turmeric ¼ tspKashmiri chili powder ¾ tspGround coriander 1 tsp

   medium-low heat

6. Add the beans with enough cooking water to cover them generously, plus the rest of the salt. Crush a few spoonfuls of beans against the pot with the back of a ladle to thicken the gravy, then simmer over medium-low heat for 18 min until creamy.

   Add in this stepSalt (for the rajma) ¾ tsp

   medium-low heat

7. Stir in the garam masala and the dried fenugreek leaves, crushed between your palms, and scatter over the cilantro. Spoon plenty of rajma over a plate of rice. Sliced onion and yogurt on the side are traditional.

   Add in this stepGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tspChopped cilantro 2 tbsp