Rajma is a very traditional and popular dish in the northern part of India. Red kidney beans are simmered in a curry with spices. The end result bears such an uncanny resemblance to American/Mexican chili that I had to do a double-take when I first tasted chili in the USA. It could be because in my brain I tend to equate cumin with Indian. Or it could be because there is really a connection somewhere, hundreds of years ago... <br />There are many different recipes for rajma. This is the minimalist Indian version. I tend to sometimes streamline this recipe even further. There are days when I don't add bay leaf or skip the onion. What I would not skip is the tomato, ginger and cumin though. They form the backbone of the dish. And the cinnamon adds a nice sophisticated dimension to the earthy flavour of the beans. The onion takes the edge out of the ginger and rounds out the dish. But I like it without as well. So play around and even add meat if you like.

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