Rajma Masala (Kidney Bean Curry)

Ingredients

For 6 servings

• 1 lb (450g) dried red kidney beans
• Kosher salt and freshly cracked black pepper ((see Note 1))
• ½ teaspoon baking soda ((optional, see Note 2))
• 1 teaspoon neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves ((AKA tejpatta; or regular bay leaves))
• 3 tablespoons (42g) neutral-flavored oil
• 1 (2 to 3”) cinnamon stick
• 2 Indian bay leaves ((AKA tejpatta; or regular bay leaves))
• 2 black cardamom pods, (lightly pressed down on with your finger (optional, see Note 3))
• 2 teaspoons cumin seeds
• 1 large yellow onion, (finely diced (2 cups / 300g diced))
• 1 to 2 serrano peppers, (de-stemmed and slit open slightly (2 for spicy; omit for mild heat) )
• 6 cloves garlic (smashed down to remove peels)
• 1" piece (8g) fresh ginger, (peeled)
• 14 ounces (400g) ripe tomatoes ((see Note 4))
• 2 tablespoons (30g) tomato paste
• 1 ½ tablespoons (9g) ground coriander
• 2 teaspoons Kashmiri chili powder ((see Note 5))
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• A few pinches asafetida ((optional, for extra oomph))
• 1 cup (16g) fresh cilantro leaves and tender stems, (chopped)
• A few squeezes of lemon juice
• 2 tablespoons (28g) neutral-flavored oil ((or vegan butter))
• 2 cloves garlic, (sliced into thin matchsticks)