2. Wash the beans and soak them in water the night before. The water should not exceed 2-3 inches of beans at least, so as to ensure that beans can absorb enough water and soak for one night.
3. The next morning, wash and drain the beans. Add 2-3 cups of water and half a spoonful of salt, then put it in a pressure cooker to exhaust, and then press 10- 12 minutes. Let it out naturally and put it aside.
4. The next day, the tomatoes, onions, peppers, ginger and garlic were mixed 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 in the tomato and onion paste and cook until the edge is oily. Then add coriander powder, turmeric powder, Chili powder and salt and mix well. Remember: GaramMasala, don't get off at this time.
6. Pour the beans and boiling water into the pot, add 1-2 cups of clear water, bring to a boil with high fire, and turn to low heat 1 hour.
7. Stew for another 20 minutes or so, or until it thickens. If possible, it is better to stew for 2-3 hours with minimum fire.