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Place the beans in your bean pot of choice, add enough water to cover by a few inches, bring to a hard boil and hold there for 10 minutes.
Add more water to cover by a few inches again, bring back to a low simmer and cook, covered, till the beans are almost done (yielding to the tooth but not soft).
While the beans are cooking prepare the masala as follows: Heat oil in a large skillet over medium heat and add the cinnamon and dried chillies.
When the chillies puff and the cinnamon begins to unfurl or turns fragrant add the onions and salt and saute for 7-10 minutes till the onions are browned.
Add the ginger and garlic and saute till the raw aroma is gone.
Add the haldi and ground spices and saute for another minute or two, stirring constantly to keep anything from scorching.
Add the vinegar and jaggery, mix in and saute till the oil separates.
Add the contents of the skillet to the bean pot and simmer for another 5-10 minutes. The beans should just be peeking over the pot liquor when finished.
Transfer to your serving dish and sprinkle the ground roasted cumin over.
Garnish with the dhania/cilantro and serve with rice or chapatis or just in a bowl with a twist of lime.