Lobiya (White Kidney Beans Curry)

Ingredients

For boiling beans

• 11⅝ kg white kidney beans / lobiya
• 34⅞ litres water
• 23¼ black cardamom
• 23¼ tsp salt

For masala

• 11⅝ cup oil
• 46½ onions · finely chopped
• 11⅝ tsp cumin seeds
• 11⅝ tbsp ginger garlic paste
• 46½ tomatoes · blended
• Salt to taste
• 23¼ tsp red chilli powder
• 23¼ tsp crushed red chillies
• 11⅝ tsp turmeric powder
• 11⅝ tbsp coriander powder
• 11⅝ cup yogurt
• 7¾ cup tamarind pulp
• 34⅞ cups water · or as required

For garnish

• Green chillies
• Fresh coriander leaves
• Garam masala

Instructions

1. Wash and soak ½ kg white kidney beans for 5 hours.
2. Add the soaked beans to a pressure cooker with 1.5 litres water, 1 black cardamom, and 1 tsp salt. Pressure cook for 30 minutes, or until the beans are soft.
3. In another pan, heat ½ cup oil. Add chopped onions and sauté until golden brown.
4. Add cumin seeds and ginger garlic paste. Cook for a few seconds until fragrant.
5. Add blended tomatoes and cook well.
6. Add salt, red chilli powder, crushed red chillies, turmeric powder, and coriander powder. Mix well and cook until the oil starts to separate.
7. Add yogurt and tamarind pulp. Cook for 2 minutes on medium flame.
8. Add the boiled lobiya and cook for another 5 minutes.
9. Lightly mash some of the beans with a spoon to make the gravy thick and creamy.
10. Add 1½ cups water, cover, and cook on low flame for 15 minutes, or until you reach your desired consistency.
11. Add green chillies, fresh coriander leaves, and garam masala.
12. Serve hot with roti, naan, or boiled rice.