A rustic, spicy street-style curry with extra ginger and a smoky charcoal infusion.
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Pressure cook the soaked kidney beans with 4 cups of water and a pinch of salt until they are completely soft and mashable.
Heat mustard oil in a heavy-bottomed pot until it smokes, then cool slightly and add cumin seeds until they sizzle.
Add the chopped onions and sauté on medium heat for 10-12 minutes until they turn a deep golden brown, almost caramelized.
Stir in the ginger-garlic paste and half of the julienned ginger; sauté for 2 minutes until the raw smell disappears.
Add the tomato puree, red chili powder, and turmeric; cook until the oil starts to separate from the sides of the masala.
Add the boiled beans along with their cooking liquid to the pot, mashing a handful of beans against the side to thicken the gravy.
Simmer on low heat for 15 minutes, then stir in the garam masala, kasuri methi, and the remaining fresh ginger juliennes.
For the smoky finish, place a red-hot charcoal in a small metal bowl inside the pot, drizzle ghee over it, and cover the pot tightly for 5 minutes before serving.
