Red Kidney Beans

Rinse the red kidney beans thoroughly under cold water until the water runs clear, then place in a large pot with 3 quarts of water.

Add 1 teaspoon of turmeric and bring the water to a boil over high heat.

Reduce heat to medium and simmer the beans for 30–35 minutes until they are tender but still hold their shape, skimming off any foam that rises to the surface.

While the beans cook, heat ¼ cup oil in a separate skillet over medium-high heat.

Add 1 cup chopped onion to the hot oil and fry until golden and translucent, about 5–7 minutes.

Stir in 1 inch chopped ginger and cook for 1–2 minutes until fragrant.

Add 3 chopped tomatoes to the onion-ginger mixture and cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate.

Sprinkle 1 teaspoon garam masala over the cooked tomato mixture and stir well to combine.

Pour the tomato-onion mixture into the pot of cooked beans and stir gently to combine.

Add 1 tablespoon salt and simmer together for 5–8 minutes, allowing the flavors to meld.

Transfer the beans to a serving dish and garnish with fresh coriander leaves before serving.