1. Soak the beans for 3-4 hours and boil with a little salt till soft but not overcooked-2-3 whistles in a pressure cooker should be ok.
2. Dry fry the spices (till saunf changes colour) and grind into paste.
3. Take about 2-3 tbsps of oil and 2 tbsps of butter and fry the onions till brown.
4. Add the tomatoes and fry till the oil shines through. Add a little turmeric powder, salt and a pinch of sugar. Add the ginger garlic paste and fry.
5. Then add the spice-paste and fry some more. Add the boiled beans and check for enough salt. Let it all cook together on a medium-slow flame till you get a gravy-ish consistency.
6. Beat the curd so that there are no lumps and add it to the beans spoon by spoon till a creamy layer floats on top.
7. Garnish with coriander leaves.

This recipe has no chilli powder in it, though one can add a little red chilli powder if one so wishes at the stage when one is frying the tomatoes. Also one can fry it fully in oil or in butter, depending on how many calories one wants to increase/reduce!

Serves: 4 people.