| • | Soak beans in water for around 6 hours.
|
| • | Pressure cook for 2 whistles.
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| • | Heat oil in a pan and shallow fry cloves, cardamom, and cinnamon.
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| • | Add onion and fry until transparent.
|
| • | Stir in ginger-garlic paste and cook for 2 minutes.
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| • | Remove and keep aside to cool. Grind with tomato to make a fine paste.
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| • | Combine the paste with turmeric powder, chili powder, coriander powder, and garam masala in a pan. Cook for 5 minutes.
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| • | Stir in beans with water and salt. Cook until the gravy gets thick.
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| • | Garnish with coriander leaves.
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| • | Serve hot. |
