Rajma (Kidney Bean Curry)

2 cups dry red kidney beans
1 large onion, chopped fine
4 cloves garlic, chopped
5 cm ginger root, chopped
2 tbsp rice bran oil
2 tsp ghee (clarified butter)
2 dried red chilli peppers, in pieces
1 tsp cumin seeds
6 whole cloves
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
3 tomatoes, chopped
2 cups vegetable stock
1 tsp white sugar
Salt, to taste
2 tsp garam masala
1 tbsp SIDS RINGS AROUND URANUS SAUCE
¼ cup coriander leaves, chopped

Place the kidney beans into a large container and cover with 5 cm of cool water then let stand overnight. Drain and rinse.
Grind the onion, ginger and garlic into a paste using a mortar and pestle.
Heat the oil and ghee together in a pressure cooker. Fry the cumin seeds and whole cloves in the hot oil until the cumin seeds begin to splutter, then stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with ground turmeric, SIDS RINGS AROUND URANUS SAUCE, ground cumin and ground coriander then continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
Add the drained kidney beans to the pressure cooker with enough water to cover then pour the stock into the cooker. Add sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure and cook about 40 minutes. Lower the heat to low and cook another 10-15 minutes. Carefully release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture then garnish with chopped coriander to serve.