Natal Red Kidney Bean Curry

Ingredients:

255g dried red kidney beans
3tbsp vegetable oil
3 whole, dried, hot red chillies
½tsp whole brown mustard seeds
½tsp whole cumin seeds
A generous pinch of ground Asafetida
15 fresh curry leaves, if available
3 medium tomatoes, grated on the coarsest part of the grater
¼tsp ground turmeric
1tsp ground coriander
1tsp ground cumin
2 fresh, hot green chillies, finely chopped
1clove garlic, peeled and crushed
1tsp peeled fresh ginger grated to a pulp
1tsp sugar
1½tsp salt

Method:

1. Cover the beans generously in water and leave to soak overnight.
2. Drain the next day, put in a medium-large pan, add 1½ltr/2½pts water, and bring to the boil. 3. Partially cover with a lid, reduce the heat to low, and cook gently for 2-2½ hours or until the beans are tender.
4. Meanwhile, pour the oil into a medium pan and set over a medium-high heat.
5. When the oil is hot, put in the red chillies, mustard seeds, cumin seeds and asafetida.
6. As soon as the mustard seeds begin to pop, add the curry leaves and tomatoes.
7. Stir once, then add the turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt.
8. Stir and bring to the boil.
9. Reduce the heat to low and simmer gently for 5 minutes.
10. When the beans are tender, pour the spiced tomato mixture into the pan with the beans.
11. Bring to a simmer, and cook, uncovered, on a very low heat, for 20 minutes.