Curried Red Kidney Beans Or Rajma

• 1 cup red kidney beans
• 1 small onion sliced
• 1 small piece of cinnamon bark
• 1 small bay leaf
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon grated ginger
• 1/2 can diced tomatoes in their juices
• 1 teaspoon oil
• salt to taste
• cayenne or Indian red chilli powder to taste

1. Soak the beans in plenty of water for about 8 hours. Drain and rinse.
2. In a large pot or pressure-cooker, heat oil. Add cinnamon and bayleaf. When you smell their fragrance, add the onion.
3. Saute for a minute and then add the tomatoes.
4. Add the spice powders and mix well. Saute until the moisture has evaporated and the mixture looks brownish and shiny with oil.
5. Add the ginger, briskly stir for a few seconds.
6. Add enough water to cover the beans. Bring to a boil, season with salt to taste. Simmer or pressure-cook until the beans are soft (15-20 minutes in a pressure cooker, at least 45 minutes in a pot). When you press one between your thumb and fore-finger it should break up easily.
7. Serve with a grain of your choice. Meat-lovers, you can easily use this dish to take care of that left-over roast meat. Just cut into chunks and add when the beans are already cooked. Stir well and let sit for 5 minutes.

red kidney beans, onion, cinnamon bark, bay leaf, cumin powder, turmeric, grated ginger, tomatoes, oil, salt, cayenne

Taken from food52.com/recipes/49084-curried-red-kidney-beans-or-rajma (may not work)