Start the rice: Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs less cloudy.

Put the rinsed rice, 2 1/4 cups of the water, and 1/2 teaspoon of the salt into a medium saucepan. Set the saucepan over high heat.

Bring the water to a boil. Stir once, cover the saucepan with a lid, lower the heat to low, and cook for 15 minutes.

Mix the cool topping: Put the yogurt, chopped cucumber, and 2 tablespoons of the cilantro into a small bowl. Stir in a small pinch of salt and set the bowl aside.

Start the beans: Set a large skillet or wide saucepan over medium heat. Add the oil and let it warm for about 30 seconds.

Add the chopped onion to the skillet with 1/2 teaspoon of the salt. Cook for 6 to 8 minutes, stirring often, until the onion is soft and lightly browned at the edges.

Add the grated ginger and chopped garlic to the skillet. Cook for 1 minute, stirring, until they smell fragrant.

Add the ground cumin and garam masala to the skillet. Stir for about 30 seconds so the spices coat the onion mixture.

Pour the crushed tomatoes into the skillet. Cook for 4 to 5 minutes, stirring often, until the tomatoes look darker and a little thicker.

Add the kidney beans and the remaining 1/2 cup water to the skillet. Stir well to coat the beans in the tomato mixture.

Raise the heat to medium-high and bring the bean mixture to a gentle bubble. Once it starts bubbling, lower the heat to medium-low.

Use the back of a spoon to mash about 1 cup of the beans against the side of the skillet. This helps thicken the sauce without adding anything else.