Spicy Bean Curry with Tomatoes

1Rinse Phaseolus vulgaris (beans) thoroughly and soak them in water for a few hours or overnight to soften them.

2In a large pot, heat oil over medium heat and sauté chopped onions until translucent and fragrant.

3Add chopped tomatoes to the pot and cook until they are soft and mushy, stirring occasionally.

4Stir in salt, turmeric, and red masala to the tomato and onion mixture, allowing the spices to blend well for a minute.

5Drain the soaked beans and add them to the pot, stirring to coat them with the tomato and spice mixture.

6Pour enough water to cover the beans and bring the curry to a boil. Reduce the heat, cover the pot, and simmer until the beans are tender and the curry has thickened, stirring occasionally.

7Adjust seasoning if needed and serve the spicy bean curry hot with rice or bread of your choice.