Rajma Chawal (Kidney Bean Curry)
Inspired by this excellent book on homestyle Indian cooking.
Soak 1 lb kidney or small red beans in water overnight.
Drain beans. Put soaked beans in pressure cooker pot, cover with water. Add a pinch of fenugreek seeds and a drip of oil (to reduce foaming in the pressure cooker). Bring to a boil under pressure, reduce heat to low. Cook 22 minutes. Then release pressure and strain.
Meanwhile, cook 2 chopped onions in olive oil until softened and starting to brown. Add 3-4 cloves garlic (minced) and 2 TB minced ginger (or 1/2 tea powdered ginger).
Add and stir for 30-60 seconds to toast the spices:
3 crushed chiles (or chile powder)
1 teaspoon turmeric
1 TB ground corriander
1 TB ground cumin
1/2 teaspoon salt
Add 1 can chopped tomatoes (or approx 14 oz fresh) and saute for 5 minutes. Add water if needed to keep it from drying out.
Temper 1/2 C greek yogurt with some of the hot mixture, stirring to slowly increase temperature of the yogurt. Then dump yogurt back into the pan and stir.
Add 2-3 C cooked beans from above, stir to combine and warm.
Serve over brown rice.