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1
Soak the dried beans in cold water overnight.
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2
The next day, boil the beans until tender in deep unsalted water.
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3
Drain and set aside.
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4
(If you are using canned beans, rinse them under cold running water, then set aside.)
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5
Peel the onions, cut them in half and slice them thinly.
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6
Add them to the oil in a large, deep pan and let them soften, coloring lightly, over moderate heat.
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7
This often takes longer than you might imagine, a good fifteen minutes at least.
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8
Peel and chop the garlic and add to the onions.
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9
Crack the cardamom pods open and extract the tiny seeds.
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10
Crush these coarsely, using a pestle and mortar or a very heavy rolling pin, then stir them into the softening onions.
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11
Crush the coriander seeds and then the mustard, and add them to the onions with the whole cumin seeds, ground turmeric, a generous seasoning of salt, and black pepper.
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12
Cook, stirring regularly, for at least five minutes, so that the spices toast in the heat.
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13
Meanwhile, seed and finely chop the chiles and add, with the chopped tomatoes, 1 3/4 cups (400ml) of water and a pinch of sugar, followed by the cooked beans.
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14
Simmer gently over low heat, with the occasional stir, partially covered with a lid, for about thirty-five to forty minutes.
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15
Mix the coconut milk into the sauce, simmer for a further five minutes, then add the cilantro leaves and the lime juice.
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16
When the curry is almost ready, make a tight fist of the greens and shred them quite finely.
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17
Steam or blanch briefly, then add to the curry.
