This recipe is adapted from Manjula Gokal and originally published in Madhur Jaffrey's Ultimate Curry Bible, a fantastic book if you like long sessions of cooking! :D

From the book:

The red kidney bean, despite its distant, Central and South American origins, is considered very much a South-African bean today. Majula Gokal, of Gujarati ancestry, uses them as much as her fellow countrymen, only she transforms them into a slightly sweet, slightly sour, Gujarati feast food.

Ingredients
* 9 oz dried red kidney beans
* 3 Tablespoon vegetable oil (I use avocado)
* 3 whole, dried, hot red chilies (I use arbols)
* 1/2 teaspoon whole brown mustard seeds
* 1/2 teaspoon whole cumin seeds
* a large pinch of asafetida
* 10-15 fresh curry leaves, if available (good luck!)
* 1 lb good tomatoes, grated to a pulp (yes with a coarse cheese grater)
* 1/4 teaspoon ground turmeric
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1-2 fresh, hot green chilies, finely chopped (I use serranos)
* 1 clove garlic, peeled and crushed or minced
* 1 teaspoon peeled fresh ginger, grated to a pulp
* 1 teaspoon sugar
* 1.5 teaspoons salt

Directions
Prepare beans
1. Soak overnight covered in water, then discard water.
2. Put beans in a large pan with 1.5 liters water and bring to boil.
3. Partially cover with lid, reduce heat to low, and cook gently for 2-2.5 hours/until the beans are tender.

or
1. Place dry beans in a pressure cooker and cover with 1.5 liters of water.
2. Pressure cook for 30 minutes or until beans are tender.
3. Drain and reserve cooking water.

The main dish
1. Pour oil into a large pan over medium-high heat.
2. When oil is hot, add red chilies, mustard seeds, whole cumin, and asafetida.
3. When mustard seeds begin to pop, add tomatoes, curry leaves, turmeric, coriander, cumin, green chilies, garlic, ginger, sugar, and salt. Stir and bring to a boil.
4. Reduce heat to low and simmer 5 minutes.
5. Add beans to mixture and add reserved water gradually to keep it saucy but not watery. Simmer uncovered for 20 minutes, adding water as necessary to maintain desired consistency.
6. Serve over rice.

Notes
This makes 3-4 servings when served as a main dish with rice and leaves you wanting more. I'm going to make a double recipe next time, and that's just for one person! I bet it freezes well too, but didn't have any left over to check :D

What? That's a lot of time and work? Of course it is, good food takes time and work! I would never suggest using ~22 oz of canned beans and ~1 lb pureed tomatoes, or swapping out the asafetida for ~1/8 t of both garlic and onion powder, what kind of hack do you take me for?

(Seriously though, find or order asafetida if you can, it really does make a difference. Everything else can be our little secret ;3)