Perhaps your new favorite bean dish:
Soak the beans for one night. Prepare the following day, cover and gently wilt for 1 hour until tender. Drain.
Heat the oil in a large saucepan over medium heat. Sizzle the bay leaves, cinnamon and cardamom pods in it for a few seconds. Add the onion, garlic and ginger and sauté until the onion is golden brown. Add salt, chili, turmeric and tomatoes and fry for 1 minute.
Add the drained beans on top and roast together with the spices for 2-3 minutes.
Add the water (2) and let it boil. Reduce the temperature. And do the whole thing for 10-15 min. Serve with chapatis.
by Diana Thrush
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