Ingredients:

• 1 cup dried singri (dried desert beans)

• 2 tbsp oil

• 1 tsp cumin seeds

• 1 pinch asafoetida (hing)

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• Salt to taste

• 2 tbsp yogurt (optional)

• 1–1½ cups water

Instructions:

1. Wash and soak singri in water for 6–8 hours. Boil until soft and drain.

2. Heat oil in a pan, add cumin seeds and hing.

3. Add boiled singri and all spices. Mix well.

4. Add yogurt (if using) and cook for 2 minutes.

5. Add water and simmer for 5–7 minutes until the gravy thickens.