Rajma Madra, a Winter comfort dish

I was so drawn to the North Indian state of Himachal  when watching a documentary, that I couldn't resist exploring its culinary landscape . To me,   Himachal cuisine always translated  to yak and goat meat dishes.  But not anymore.  The state boasts of herbal and strict vegetarian meals too, with a few no onion-garlic dishes.
Madra is a winter comfort food in which lentils and beans are simmered with fresh whole spices. The dish reminded me of Latin American black beans and left us craving for more.

1 cup black or red beans(Rajma)  soaked overnight and cooked

2 Bay leaves
4 cloves
2 Spanish Cardamoms
2 tsp cumin
1/2 tsp organic turmeric
3 broken dried red chillies
1/2 inch organic cinnamon

1 small onion julienned  optional
1 small tomato minced optional
8-10 garlic cloves pressed and chopped
1/ 2 inch ginger grated

2 tbsp Greek yogurt
1 tbsp butter
Salt to taste

3 tbsp cilantro chopped for garnish

Do not discard the broth after cooking the red beans. In a saucepan,  add the butter and toast the spices including red chillies .  Saute the onions until cooked.  Add the tomato and salt. When done,  add turmeric.
Roast the garlic separately and keep aside.

Now add the cooked red beans to the tomatoes along with the broth and simmer on low flame for 15 to 20 mins covered.
When almost done,  add the garlic and ginger. Mix in the yogurt with the beans and boil for 2 mins.

Garnish with cilantro and serve hot with rice or roti.

You could add sautéed kale and carrots to have the dish as a soup.