1. Wash, rinse and soak the pinto beans in lot of water overnight.
2. Drain water and pressure cook for 3 whistles. Drain and keep the cooked beans aside.
3. Blanch the spinach in boiling water for a few minutes and drain the excess water.
4. Grind the blanched spinach and chopped tomato to a puree and set aside.
5. Heat oil in a wok and add the cumin seeds and let them splutter. Now add the ginger garlic paste and fry till the raw smell goes off.
6. Add the chopped onions and fry till the onions are translucent. Add the spinach puree, little water, salt, turmeric powder, garam masala and red chilli powder and cook for 5 minutes.
7. Then add the cooked beans and cook for another couple of minutes. Remove from the flame and serve hot with roti.

Recipe and image courtesy: Indian cuisine