In a bowl wash and soak the rice for 20-30 minutes (depending on the package directions ).

In a pot on medium-high heat, add 2 -2 ½ cups of water.

Add the oil and salt. Then add the soaked rice and cook uncovered for 5 -7 minutes once water is absorbed. Cover and cook on low heat for an additional 7-10 minutes.

Turn off heat, and fluff with a fork.

Wash the red kidney beans. In a large pot soak the red kidney beans for at least 10-12 hours.

Once ready to cook, transfer the pot to the stove, on medium-high heat. Add salt and cook till beans are tender.

In a separate pot, over medium heat add oil and diced onion.

Cook until soft and slightly transparent.

Add the whole cumin seeds, cloves, black cardamom, and cinnamon. Cook for a couple of minutes till fragrant.

Add the ginger and garlic and cook for a couple of minutes, add the chopped tomatoes and cook till soft and well blended add the ground spices: red chilli, coriander, cumin, turmeric and garam masala. Mix well and cook till incorporated. Add a splash of water if you need it at this time if you need to avoid burning the spices.

Once the spices are the consistency of gravy and the oil starts to separate, add the cooked kidney beans. Mix well.

Add a little water from the kidney beans, depending on how much gravy you prefer. Cover and let it simmer for a few minutes (3-5 minutes).

Add the green chilli and mix. Turn off the heat, and cover till ready to serve.

Garnish with Cilantro and chopped red onion.

Serve the red kidney bean curry (rajma) over basmati rice, along with papad and kachumber.