1.1 1/2 cups Red beans or Kidney beans (Rajma) soaked overnight
2.1 cup of water
3.1 medium Onion chopped
4.Salt to taste
5.3 tablespoons Light Olive Oil
6.2 Bay leaves
7.1 inch piece Ginger chopped
8.2 cloves of Garlic chopped
9.3 medium Tomatoes chopped
10.1 tablespoon Coriander powder
11.1 tablespoon Cumin powder
12.2 teaspoon Red chili powder
13.1/2 teaspoon Turmeric powder
14.1 teaspoon Garam masala powder
Soak the beans for 6 hours. Cook beans with five cups of water till totally cooked and soft. This could take 1-3 hours depending on elevation.
Heat oil in a deep pan. Add bay leaves and onion, and sauté on medium-high for 2 minutes.
Add ginger and garlic and continue to sauté till the mixture turns golden. Add coriander powder, cumin powder, red chilli powder, turmeric powder and sauté for another minute.
Add the cooked beans along with 1 cup of water. Adjust salt and add garam masala powder last. Add chopped tomatoes last.
Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.