Soak the dried beans overnight in plenty
of cold water. Drain and rinse before putting into a large wok with
water to cover and 1 teaspoon salt. Bring the wok to a boil, cover and
cook until the beans are tender. Add more water if necessary during
cooking. Drain and reserve the cooking liquid. Heat the wok with ghee
and gently saute the garlic, onions and ginger until soft and golden.
Then add turmeric, garam masala, tomatoes, chilies, mint, lemon juice
and salt to taste. Add the beans and stir well over moderate heat for 5
minutes. Add 1 cup of the reserved liquid, cover and cook over low heat
until the tomatoes and chilies are soft and the gravy thickened. Serve
with rice as part of a vegetarian meal.