Soak overnight (6hrs will also work) and cook until you are able to press through fork. Cooking under pressure will be faster but the traditional cooking in water will also work.
Ingredients:
For base gravy
Diced yellow onion – 2ea
Cumin seeds – 3tbs
Chopped chili – 1ea
Ginger and garlic chop or puree - less than quarter cup
Diced fresh tomato – 8ea
Chop cilantro – half cup
Coriander powder – 2tbs
Chili power – 1tbs
Cumin powder – 2tbs
Turmeric powder – 3 tbs
Dry fenugreek leaves – quarter cup
Salt – 3tbs
Vegetable oil – less than quarter cup
Method:
In a pan heat oil and add cumin (let the cumin crackle but not burn)
Add – onion, chili and ginger –garlic. Let is sauté for good 5 to 10 minutes
Add diced tomato and add all the remaining ingredients
Cook for good 15 to 20 minutes and you should see tomato mashed and able to smell the stew
Add cooked bean and simmer for 5-10 minutes and you can add some chop cilantro as garnish and ready to eat.Can be eaten with bread, rice, quinoa, porridge