Prep the Beans: First, wash the dried kidney beans, discarding any that float. Soak them in plenty of water overnight. The next day, drain the beans, place them in a large pot with a lid, and cover with fresh cold water.

Bring to a boil over medium heat and boil for 10 minutes.

Then, reduce the heat, cover, and simmer until tender. This can take up to an hour for the small batch and up to two hours for the large batch.

Add more water if needed.

Once cooked, drain the beans but be sure to save the cooking water for later.

Create the Gravy Base: While the beans are simmering, combine the diced onions, canned tomatoes (with their liquid), green chiles, ginger, and garlic in a blender.

Blend until you have a completely smooth paste.

Cook the Masala: Heat the oil in another large pot over medium heat.

Once hot, add the cumin seeds and let them sizzle for a few seconds. Carefully pour in the blended onion-tomato paste.

Cook for about 30 minutes, stirring occasionally, until the paste thickens, darkens in color, and the oil begins to separate.

Add Spices: Stir in the ground red chile, ground cumin, turmeric, and ground coriander.

Cook for another 5 minutes, allowing the spices to become fragrant.

Combine and Simmer: Add the cooked kidney beans to the pot with the masala.

Pour in the reserved cooking water – about 2 cups (480 ml) for the 4-person serving or 4 quarts for the 40-person serving.

Stir everything together and let it simmer for at least 10 more minutes for the flavors to meld.

Final Touches: Taste the curry and adjust the seasoning.

Add salt and more ground red chile to your preference. If the curry is too thick, add a little more hot water until it reaches your desired consistency.

Serve hot with a big salad, yogurt, and your favorite pickles.

Don't skip the overnight soak! It's crucial for achieving a soft, creamy texture and making the beans easier to digest.