If you want to make red kidney beans for lunch, you need to start preparing already the night before. Soak the Rajma in 750 ml water in a big pot overnight.

The next morning you stir one time, add another 500ml water, and put the pot on the stove on a high heat covered by a lid so that the water starts boiling. You can put the heat a bit lower as soon as it boils and let the kidney beans boil for about half an hour until they are that soft that you can mash one of them with your fingers. There will still be extra water in the pot, don’t throw that away but keep the kidney beans in that water even when they are soft.

While they are boiling you can cut the tomatoes in small pieces. Take half of them and put them into the blender to make puree out of them.

As soon as the kidney beans are soft, you can heat up the ghee in a wok. When it is hot, you can add cumin, mustard and the curry leaves. Fry them shortly and add the tomato pieces, not the puree, into the wok. Mix them with the spices and add turmeric on top. Stir the spices and tomatoes, mix them well and after a while add the coriander as well as the garam masala. Finally you add the tomato puree. Stir the whole mixture and fry it for two to three minutes until it is a nice paste.

Now you can add the Rajma with all their water into your pot and stir. Add salt according to your taste and the remaining 250 ml water. Let the mixture boil and mix the mango powder into it. You are nearly done at this point. Just let the mixture boil for another five minutes and finally add the yoghurt. Just give the yoghurt some time to get warm, too, and then serve it with rice, some vegetables and, if possible, a nice Indian flat bread.