Mixed Bean Curry - cooking recipe

Ingredients

7 oz dried red kidney beans, soaked in cold water overnight
2 tbsp vegetable oil
1/2 tsp brown mustard seeds
1/2 tsp cumin seeds
15 None fresh curry leaves
1/4 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 None fresh long green chilies, seeded, finely chopped
3 cloves garlic, finely chopped
1 tsp finely grated fresh ginger
2 tsp sugar
1/2 tsp salt
4 None fresh tomatoes (around 1 1/4 lb), finely chopped
1 cup vegetable stock
5 oz frozen broad beans, thawed, peeled
None None yogurt and fresh mint leaves, for serving

Preparation

Drain kidney beans and rinse under cold water. Transfer to a medium saucepan and cover with water. Bring to a boil then drain. Add fresh water to pan and bring back to a boil. Simmer, partially covered, for about 1 hour, or until tender. Drain.
Meanwhile, heat oil in a medium pan over medium-high heat. Add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin, green chilies, garlic and ginger. Cook, stirring, for 1 min, or until seeds begin to pop. Add sugar, salt, tomatoes and stock. Bring to a boil then reduce heat and simmer for 5 mins.
Add kidney beans and broad beans. Simmer, partially covered, for about 5 mins, or until beans are heated through and tender. Season to taste.
Serve with yogurt and mint.