Soak red kidney beans overnight and pressure cook with salt and water for 6 whistles.
Cook basmati rice with water until fluffy and set aside.
Heat ghee in a pan, add cumin seeds, chopped onion, ginger paste, garlic paste, and tomatoes.
Add red chili powder and garam masala; cook until tomato paste leaves oil.
Stir cooked kidney beans into gravy and simmer for 15 minutes to thicken.
Serve thick kidney bean curry over steamed rice.