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["ginger garlic paste is 1:1 puree of ginger and garlic, but you can substitute 1"" grated ginger plus 5 cloves garlic crushed and finely diced", "", "(Without a pressure cooker, skip steps 1-3 and do this instead: soak the beans overnight and then rinse and replace the water and cook on medium heat in a medium pot for an hour and 15 mins. Make sure water level is at least 1"" above the beans at all times.)", "", "Soak the beans with the baking soda in 3 cups water overnight. Drain water.", "Fill the pressure cooker with the soaked beans, add 4 cups of fresh water. Add the salt to the water, and pressure cook for 3 whistles (12 minutes). Turn off the heat but do not open the pressure cooker.", "After 45 mins or later, open the pressure cooker and drain the beans.", "Heat canola oil in a wide saute pan or wok (pan should be at least 3"" deep) on med-high heat. Add asafoetida, mustard seeds, chilies, cloves,and cinnamon stick. Fry for about 1 to 2 mins until fragrant but not burned.", "Add onions to the pan and cook for 4-5 mins or until onions soften and become translucent. Add ginger-garlic paste (or substitute) and cook for 1-2 mins.", "Add tomatoes to the pan, stir well, and then add coriander, cumin, turmeric, chili powder.", "Cook for 5 minutes, mixing well. Add garam masala and beans. Cover and simmer on low for 20 mins, stirring occasionally.", "Turn off heat, garnish with cilantro, and serve over rice, or with flatbread, parathas, or naan.", "You"]
