Add 5 cups of fresh water to the Rajma and add salt, turmeric, ginger and cinnamon. Cook for about 1.5 hours till the kidney beans are soft.
Heat 4 tbsp. oil, add onions (finely chopped) and sauté till transparent. Add bell pepper and sauté for a moment. Cook till onions turn bown. Add diced tomatoes, ginger and green chilies. Mix the tomatoes with the onions. Now add chili powder and garam masala.
Simmer till the oil separates or droplets of oil can be seen. Add the boiled Kidney beans. Simmer for 15-20 minutes on medium heat till the seasonings mix together. Add black pepper and yogurt and heat for 5 more minutes. Serve garnished with cilantro.