Rajma (Kidney Bean Stew)

Serve over a bed of rice with a side of plain, unsweetened yogurt. Kashmiri red chile powder can be obtained from an Indian grocery store or speciality spice store. If you’re short on time, use two (15.25-ounce) cans of kidney beans (undrained) mixed with 3 cups of water.

Makes 4 servings

2 cups dried kidney beans

¼ teaspoon baking soda

2 tablespoons ghee or extra-virgin olive oil

12 garlic cloves, grated

1 (3-inch) piece ginger, grated

2 large onions, minced

¼ cup tomato paste

1 teaspoon Kashmiri or a mild red chile powder 1 teaspoon garam masala, homemade or store-bought Fine sea salt

1 shallot, thinly sliced

2 tablespoons chopped cilantro

Instructions: Pick the beans for any stones or debris, rinse under running tap water and cover the beans with 4 cups of water. Stir in the baking soda and leave for 6 hours or overnight.

When ready to cook the beans, transfer the beans with the soaking water to a medium saucepan and bring to a rolling boil over high heat. Reduce heat to medium-high and boil for 10 minutes, then reduce heat again to low and cook the beans until completely tender, about 30 to 40 minutes.

Melt the ghee in a deep medium saucepan over medium-high heat. Add the garlic and ginger and saute until fragrant, about 30 seconds. Add the onions and saute until golden brown, about 8 to 15 minutes. Stir in the tomato paste, chile powder and garam masala and cook until the tomato paste separates from the fat, about 2 to 4 minutes.

Stir in the beans with its water. Increase heat to high and bring to a boil; lower heat to medium-low and cook until the beans are almost falling apart and the sauce is thickened, for 15 to 20 minutes. Taste and season with salt. Remove from heat and garnish with the shallots and cilantro.