Bean Curry:

Bean curry to make 2 large pots

Oil canola or olive

2-4 tbsp whole black mustard seed
2-4 tbsp whole cumin seed
prepared mix 1/3 each pureed jalapeno /garlic / ginger
( for the amount of beans used he had 2 - 4 cup containers of this mix ) I would cut way back on the jalapeno
4-cups (8-10 ) tomatoes cut in small pieces
spices
about 2 tbsp. each
ground cinnamon (1)
ground turmeric
ground cumin
ground garam masala (1)
ground coriander
ground hot curry powder I would use less
ground red pepper (1) I would use less
salt

beans see below

started with a pre cooked mix of beans
black eyed peas 1 lb
lt kidney beans 1 lb
pink beans 1/2 bag
northern beans 1/2 bag
lentils 1/2 bag

cooked bean till mushy(better) or tender

olive or canola oil 2 - 2 1/2 " (700-1000 ml) deep in large pot
when oil is hot add ( to each pot )
simmer in oil ( he did not measure (2-4 spoon) these seeds he just poured into his hand and tossed into the oil then
repeated ! but he said 2 tbspoons )
2-4 tbsp whole black mustard seed allow to cook 1-3 mins (till crackle) till fragrant
then add
2-4 tbsp whole cumin seed after mustard seeds crackle as above allow to cook 20-30 seconds more

Then add chopped onions (5-7) - simmer about 15-20 mins

add the prepared mix 1/3 each pureed jalapeno /garlic / ginger
simmer 15-20 mins
4-cups (8-10 ) tomatoes cut small add
allow to return to simmer 15-20 mins

add above mentioned spices mix

simmer 1-3 mins

Divided mix equally in both large pots and add 1/2 portion of cooked bean

Add water about (800-1000 ml) in both large pots along with bean mix

2 tbsp of lemon juice in each pot

simmer 20-30 mins

Add chopped coriander leaves/cilantro about one cup in each pot

after 1-2 mins turn of the stove.

Done!