good over rice and served with flat bread 14-ounce can red kidney beans 1/4 cup vegetable or olive oil 1/4 teaspoon cardamom powder 1 medium onion, minced 2 teaspoons crushed garlic 1 teaspoon grated fresh ginger 1 teaspoon minced red chili or 1/2 teaspoon crushed red pepper flakes 1 teaspoon ground coriander 1/2 teaspoon cumin 1/4 teaspoon turmeric 8 ounces of canned crushed tomatoes 1 large green chili, minced 2 tablespoons minced fresh cilantro 1/4 teaspoon salt 1/2 cup water 1/4 teaspoon garam masala Place the beans in a mesh colander and rinse under cool water. Set aside to drain. Heat the oil over a medium flame in a medium saucepan. Add the cardamom and onion and cook until soft and golden, about 5 minutes. Add the garlic, ginger and chili and cook 3 minutes. Reduce heat to low and add the coriander, cumin and turmeric. Cook for 2 minutes. Add the tomatoes and cook another 2 minutes. Add the green chili, 1 tablespoon of cilantro leaves, salt and water. Increase heat to medium and bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes. Add the kidney beans and a pinch of the garam masala. Simmer another 8 minutes. Transfer to a serving dish and sprinkle with remaining cilantro and garam masala. Makes 4 servings.