Rajma

• 1 pound dried red beans, any kind, rinsed and picked over
• 1/2 teaspoon cayenne, or to taste
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon fennel seeds
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 tablespoon ground cardamom
• 1 bay leaf
• 1 teaspoon ground turmeric
• 2 cups chopped tomatoes (canned are fine)
• Salt to taste
• 1 tablespoon garam masala (page 594) or curry powder, preferably homemade (pages 592593), or to taste

1. If time allows, soak dried beans for several hours or overnight, then drain.
2. (If not, proceed, but expect cooking times to be somewhat longer.)
3. Place the drained beans in a large pot with water to cover and the cayenne and cook until they are just about tender; this will take 1 to 2 hours, depending on their freshness and whether you soaked them.
4. Continue to cook while you proceed to step 2.
5. Put the oil in a wide skillet or flameproof casserole over medium heat.
6. Add the ginger, garlic, fennel, cinnamon, cloves, cardamom, bay leaf, and turmeric and cook, stirring, for about a minute.
7. Add the tomatoes and cook, stirring occasionally, until they break up a bit, 5 minutes or so.
8. Drain the beans, reserving a little of their cooking liquid, and add them to the tomato sauce, along with a large pinch of salt.
9. Continue to cook until the beans are fully tender, probably less than 15 minutes longer, adding a little of the bean-cooking liquid if necessary.When the beans are done, add the garam masala, taste and adjust the seasoning, and serve.

red beans, cayenne, corn, fresh ginger, garlic, fennel seeds, ground cinnamon, ground cloves, ground cardamom, bay leaf, ground turmeric, tomatoes, salt, garam masala

Taken from www.epicurious.com/recipes/food/views/rajma-386231 (may not work)