A bean recipe inspired by the Mughals.
1- Soak kidney beans for 24 hours.
2- In a large pan, place a little bit of olive oil, crushed garlic, crushed fresh ginger root, one small onion chopped, green chilies chopped (optional), fresh tomato pulp, cumin, cinnamon, clove, cardamom, turmeric and fresh chopped cilantro. Top with water and add some salt. Mix gently and allow it to cook for at least one hour. Add water if you see it is drying out.
Serving: Enjoy with basmati rice and a lovely raita (yoghurt mixed with fresh mint, cumin and grated cucumbers.).
Note: The original recipe calls for the use of a lot of butter and cream – I have omitted both.