Rajma curry

You'll need

• 1½ cups rajma (kidney beans), soaked overnight
• 2 tbsp oil, 1 bay leaf, 1 inch cinnamon
• 1 onion, 2 tomatoes, 1 tbsp ginger-garlic paste, blended
• 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, ½ tsp red chilli powder, 1 tsp garam masala
• Salt to taste, coriander to finish

Method

1. Pressure cook the soaked rajma with fresh water and a pinch of salt for 5–6 whistles, until completely soft.
2. Warm the oil, add the bay leaf and cinnamon, then the onion, cooking until golden.
3. Add the ginger-garlic paste, cook out the rawness, then the tomato and all the dry spices except garam masala.
4. Cook until the oil separates from the masala, then add the cooked rajma with its liquid.
5. Simmer 15–20 minutes, mashing a few beans against the side of the pan to thicken the gravy.
6. Finish with garam masala and coriander.

Why this dish

A slow-cooked legume like this is considered a grounding, building food in Ayurveda: the long simmer and whole spices make it easier to digest than the beans would be on their own.