If using dried kidney beans, soak them overnight in a large container or covered bowl with plenty of water to cover them. The next day, drain and rinse the beans, then cook them in a large pot of water until tender, about 35-40 minutes. Drain and set aside. If using canned kidney beans, simply drain and rinse them.

Add the chopped tomatoes to the pan and cook over medium heat until they break down into a thick, rich sauce, about 10 minutes.

Add the cooked kidney beans and water to the pan, stirring to combine. Season with salt and simmer over medium heat for 20 minutes, allowing the tomato to break down into a gravy for the beans.

To prepare the tadka, heat the oil over medium heat in a saucepan. After 90 seconds when the oil is hot, add the cumin seeds, julienne-cut ginger, dried chilies, and thinly sliced garlic, kasuri methi , and salt, and sauté for one to two minutes until fragrant and slightly crisp.

Place the cooked kidney beans into an attractive serving dish or portion into bowls over rice. Pour the tadka over the kidney beans and stir gently to mix. Garnish with fresh mint leaves, cilantro leaves, and strips of green chili, if desired. Serve hot with steamed rice.