「Kidney Bean Curry Rice」

Ingredients and amounts

• Dried red kidney beans 200g (soaked for 8 hours)
• Onions 2 (about 200g), chopped
• Tomatoes 3 (about 300g), chopped (or 30ml tomato paste)
• Ginger 10g, grated
• Garlic 4 cloves (about 12g), grated
• Green chili pepper 1, slit
• Cooking oil 30ml
• Bay leaves 2
• Turmeric powder 3g
• Red chili powder 5g
• Coriander powder 5g
• Cumin powder 3g
• Garam masala 3g
• Salt 6g
• Water 600ml
• Cilantro leaves 15g (for garnish)
• Rice 200g
• Water 400ml

Step-by-step method

1. 1

   Step 1

   Soak the dried red kidney beans in water for at least 8 hours (overnight). They will double in volume.

2. 2

   Step 2

   Drain the soaked kidney beans.

3. 3

   Step 3

   Using a pressure cooker: Add the kidney beans and 600ml water. Cover and cook over high heat until pressure builds, then reduce to medium heat and cook for 15-20 minutes until the beans are easily mashed with fingers.

4. 4

   Step 4

   Using a regular pot: Add the kidney beans and enough water. Bring to a boil over high heat, then reduce to medium heat and cook for 60-90 minutes until the beans are completely soft.

5. 5

   Step 5

   After cooking, reserve the bean cooking liquid and set aside.

6. 6

   Step 6

   Heat 30ml cooking oil in a wok over medium heat.

7. 7

   Step 7

   Add 2 bay leaves and fry until fragrant (about 10 seconds).

8. 8

   Step 8

   Add the chopped onions and stir-fry until golden brown (about 6-8 minutes).

9. 9

   Step 9

   Add the grated ginger and garlic, stir-fry for 1 minute.

10. 10

    Step 10

    Add the chopped tomatoes and stir-fry until they are completely soft and oil separates (about 5 minutes).

11. 11

    Step 11

    Add 3g turmeric powder, 5g red chili powder, 5g coriander powder, 3g cumin powder, and 6g salt.

12. 12

    Step 12

    Stir-fry for 2 minutes to blend the spices with the tomatoes.

13. 13

    Step 13

    Pour the cooked kidney beans along with their liquid into the wok.

14. 14

    Step 14

    Add the green chili pepper and stir well.

15. 15

    Step 15

    Bring to a boil over high heat, then reduce to low heat and simmer for 15-20 minutes.

16. 16

    Step 16

    During simmering, use the back of a spoon to mash some of the beans to thicken the gravy.

17. 17

    Step 17

    Add 3g garam masala and stir well.

18. 18

    Step 18

    Turn off the heat and sprinkle with cilantro leaves.

19. 19

    Step 19

    Wash the rice thoroughly.

20. 20

    Step 20

    Place the rice in a rice cooker and add 400ml water.

21. 21

    Step 21

    Cook as usual.

22. 22

    Step 22

    Spoon the rice onto a plate.

23. 23

    Step 23

    Pour the kidney bean curry over or beside the rice.

24. 24

    Step 24

    Serve with onion salad and lemon wedges if desired.