Rinse the Dried Red Kidney Beans thoroughly and soak them in plenty of Water for 8 hours or overnight to soften.
Drain the soaked beans and transfer to a pressure cooker or large pot; add fresh Water to cover by about 2 inches and 1 teaspoon of Salt. Pressure cook for 15–20 minutes (or simmer 1–1.5 hours on the stove) until the beans are very tender but intact. Reserve the cooking liquid.
Heat a tablespoon each of Neutral Oil and Ghee in a heavy skillet or kadhai over medium heat. When the fat is hot, add Cumin Seeds, Bay Leaf, Black Cardamom, Cinnamon Stick, and Cloves and sauté for 30 seconds until fragrant, then add a pinch of Asafoetida.
Add finely chopped Onion and sauté on medium-low heat until golden brown and caramelized. Stir in grated Ginger, minced Garlic and slit Green Chilies and cook for another 1–2 minutes.
Add chopped Tomato and cook until the tomatoes break down and the mixture becomes thick and oil starts to separate around the edges. Sprinkle in Turmeric Powder, Kashmiri Red Chili Powder, Coriander Powder and Cumin Powder and fry the masala for a minute to bloom the spices.
Pour the cooked beans along with some of their reserved cooking liquid into the masala. Bring to a gentle simmer and mash a few beans against the side of the pan to thicken the gravy; add more cooking liquid to reach your desired consistency. Simmer for 10–15 minutes to let the flavors marry.
Finish by stirring in Garam Masala and crushed Kasuri Methi (Dried Fenugreek Leaves), taste and adjust Salt as needed. Simmer for another 2 minutes.
Turn off the heat and garnish with chopped Fresh Coriander Leaves and an optional drizzle of Ghee. Serve hot with steamed rice (rajma chawal) or warm rotis.
