Curried Kidney Beans with Panir

Soak beans in 2 c. water 8-12 hours at room temperature. Drain beans, saving liquid. Add enough stock to make 3 c.; put this liquid and beans in a large pot. Add bay leaf, turmeric, cayenne and butter. Bring to a boil; cover; simmer gently 1 1/2 -3 hours, or until beans are soft but not broken down. Mash 3/4 c. cooked beans to puree. Cooking liquid should be quite thick. If not, remove beans and cook down sauce until about 3/4 c. remains. Combine in spice grinder: coriander, cumin, fennel, garam masala, turmeric, salt and lemon juice; grind well; remove to a bowl. In same grinder bowl, liquefy ginger in 1/4 c. water. Add to ground spice mixture. In large nonstick pan, heat vegetable oil and brown panir cubes on all sides; transfer to a dish. Discard all but 3 T. oil and add spice paste; stir-fry 2 min. Add tomatoes and cook about 8 min. more or until tomatoes are reduced to a thick paste. Add the whole cooked beans, mashed beans, panir and the 3/4 c. cooking liquid. Reduce heat to low and simmer about 15 min. Serve with hot pita or fresh naan.