2. Wash the beans and soak them in water the night before. The water should not exceed the beans for at least 2-3 inches, so as to ensure that the beans absorb enough water and soak them for one night.
3. The next morning, wash and drain the beans. Add 2-3 cups of water and less than half a spoonful of salt, and then vent in a pressure cooker and press for 10- 12 minutes. Vent naturally and then set aside.
4. The next day, stir the tomatoes, onions, peppers, ginger and garlic into a paste with a blender. Then in a heavy pot, add about 3 tablespoons of oil, sprinkle with Ferula gum, add cinnamon leaves and stir-fry slightly.
5. Pour the tomato and onion paste and cook until the edge is oiled. Then add coriander powder, turmeric powder, Chili powder and salt, and mix well. Remember: GaramMasala should not get off at this time.
6. Pour the beans and boiled water into the pot, add 1-2 cups of clear water, boil over high heat, and turn to low heat for 1 hour.
7. Stew for another 20 minutes or so, or until thick. If conditions permit, it is better to stew for 2-3 hours with minimum fire.