Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.