Soak the kidney beans overnight in water. The next day rinse and drain and pressure cook the beans for about 7-8 whistles or boil for 15 minutes on a high heat and then simmer for an hour or until the beans are tender. Drain and reserve the liquid for the gravy. Do not forget to add salt to taste while boiling the beans,
Prep the onions, tomatoes, garlic, ginger, green chillies and set aside.
Heat the oil in a heavy bottom pan. Throw in the bay leaves and cinnamon stick. Sauté it for a few seconds.
Now next add the garlic and ginger. Sauté well.
Next add in the onions and green chillies. Sauté until the onions turn slightly brown.
Stir in the tomatoes and dried spice powders. Simmer for about 5 minutes or until the tomatoes are softened.
Now add the dried spices and stir well for a minute or two.
Add the beans with enough of its liquid to make a gravy. Simmer for 15-20 minutes, stirring occasionally until the gravy thickens. Check for seasoning and add salt accordingly, if needed.
Serve topped with some freshly chopped coriander leaves.
Also, add a side of lime wedge and some sliced onions.