Kidney Beans and Cheese

2 cups red kidney beans
5 cups water
4 Tablesp. butter or ghee
2 Tablesp. fresh ginger, grated
1 teasp. hing
1 teasp. cumin
1/2 cup water
1 Tablesp. salt
5 cups Panir
2 cups tomatoes, chopped
1 Tablesp. thyme

Method:
1. Soak kidney beans 6 hours.
2. Boil until soft. Drain.
3. Melt butter.
4. Roast ginger, hing and cumin.
5. Stir in panir until light brown.
6. Add tomatoes, 1/2 cup water, salt and thyme.
7. Cover pot. Simmer until tomatoes are soft.
8. Add kidney beans. Simmer 5 minutes.
* Yields 10 cups.