Rajma

1. 1

   If time allows, soak dried beans for several hours or overnight, then drain.

2. 2

   (If not, proceed, but expect cooking times to be somewhat longer.)

3. 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. 4

   Continue to cook while you proceed to step 2.

5. 5

   Put the oil in a wide skillet or flameproof casserole over medium heat.

6. 6

   Add the ginger, garlic, fennel, cinnamon, cloves, cardamom, bay leaf, and turmeric and cook, stirring, for about a minute.

7. 7

   Add the tomatoes and cook, stirring occasionally, until they break up a bit, 5 minutes or so.

8. 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. 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.

* Per serving · 4 servings · Values may vary.