Mixed Beans Curry

This Mixed Beans Curry is a finger-licking dish made of variey of different 16 beans. Serve with hot white rice.

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Serves 4-6

1 lb of beans (2 cups) (large lima beans, small white beans, red kidney beans, baby lima beans, great northern beans, speckled lima beans, black beans, green baby lima beans, whole green peas, yellow split peas, lentils, green split peas, small red beans, navy beans, blackeye peas) (I used 16 bean soup mix)
6 - 8 cups water
1 onion, finely chopped
4 garlic cloves, finely chopped
2 tbsp ginger, finely chopped
2 tomatoes
1 tsp tomato paste
½ tsp red chili powder
1 tsp turmeric
1 tsp coriander powder
3 green chilies
salt to taste
¼ tsp asafetida
¼ tsp garam masala
6 peppercorns
3 green cardamoms
3 bay leaves
2 tsp cumin seeds
½ tsp cumin powder
4 tbsp vegetable oil
2 tbsp cream
fresh coriander to garnish

Wash and soak beans overnight.
Boil the dal in 6 cups of water the over medium heat with salt, turmeric, until the beans are soft (1-2 h). Much less time it takes cooking in pressure cooker.

To make the baghaar:

Heat the oil in a heavy - bottom pan.
Add the mustard seeds, after 30 seconds add cumin seeds, peppercorns.
Add the garlic, chilies, onion, ginger and fry until golden brown.
Add red chili powder, asafetida, garam masala, bay leaves,
Add coriander powder, cumin, green cardamoms, and allow simmering for 5-7 minutes.
Add the tomato and tomato paste. Cook for about 3 minutes.
Turn of the heat, then mix in the baghaar to the beans.
If the dal is too runny, cook, uncovered over the medium heat for few minutes.
Add the cream.
Garnish with fresh coriander leaves.