Indian Red Beans and Rice

Every culture seems to have its own version of red beans and rice.  This is is the Indian vegetarian version called 'Rajma'.  I usually like eating it on a cold day because it is warm and hearty. 

Ingredients
2 tbs olive oil
2 tsp cumin seeds
1 medium onion chopped or minced
1 tsp minced garlic
1 tsp minced ginger
1 14 oz can of diced tomatoes
1/2 tsp turmeric
1 tsp red chili powder (more or less depending on desired chemical heat)
salt to taste
2 14 oz cans red kidney beans drained and washed
2 cups water
2 tsp garam masala (see recipe from earlier post)
1/2 cup Cilantro

In a large saucepan over medium high heat add oil and cumin seeds.  When seeds begin to crackle add onions.  Cook onions until caramelized and add garlic, ginger, chopped tomatoes, turmeric, chili powder, and salt.  Cook for about 10 minutes or until tomatoes start breaking down.  Add red kidney beans and water (add more if it looks too thick). Bring to a boil, add garam masala, cilantro and lower heat to a simmer.  Let cook for about 20 minutes while you are waiting for the rice to cook.