Lobiya (White Kidney Beans Curry)

Ingredients

For boiling beans

• 12⅛ kg white kidney beans / lobiya
• 36⅜ litres water
• 24¼ black cardamom
• 24¼ tsp salt

For masala

• 12⅛ cup oil
• 48½ onions · finely chopped
• 12⅛ tsp cumin seeds
• 12⅛ tbsp ginger garlic paste
• 48½ tomatoes · blended
• Salt to taste
• 24¼ tsp red chilli powder
• 24¼ tsp crushed red chillies
• 12⅛ tsp turmeric powder
• 12⅛ tbsp coriander powder
• 12⅛ cup yogurt
• 8.08 cup tamarind pulp
• 36⅜ 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.