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First make sure you have enough time to cook your beans. I cooked mine by throwing them into the slow cooker (cooktop safe) insert with the aromatics, spices and oil, covering with 2-3 inches of water, and bringing to a boil. I left them boil for 5 minutes, and then left them cooking in the slow cooker overnight on low for 9 hours. They were done perfectly. You can also cook them the day of on the stovetop, but I recommend you soak your beans overnight in cold water in that case to ensure they finish in time for the stew. However you choose to do it, first cook your beans. When they are done, add the salt and let them sit until you need them (let them wait in the fridge if you make them the day before).
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When you are ready to make the stew, heat the oil in a large, heavy pot or Dutch oven on medium high heat. Add the panch phoron and mustard seeds and place a lid slightly ajar on the pot. When the mustard seeds slow their popping, add the cumin seeds. When you are roasted nice and brown, a matter of a minute or so (cumin burns easily so don't walk away!), add the onions with a pinch of salt. Cook, stirring occasionally. Keep a cup of water by the stove--if the onions start to scorch or stick, splash a tablespoon or so in and stir. Cook until the onions are caramelized golden.
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Stir the garlic and ginger in. Continue cooking, stirring as needed, until the onions are much darker.
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Add the turmeric and paprika and stir. Let cook for 30-60 seconds.
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Push the onions to the sides of the pot, and add about 1/4 of the mushrooms with a pinch of salt. Let cook for 1-2 minutes, and the stir into the onions. Push that mixture to the sides and repeat with another quarter of the mushrooms and a pinch of salt. Repeat this process until the mushrooms are completely mixed in. Cook, stirring occasionally, until the mushrooms have released all of their liquid. Throughout this process, I added about a cup of water, total, in tiny amounts to keep everything moving and not scorching.
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Add the ground cumin, ground coriander and amchur powder. Mix in and let cook for 1-2 minutes. Mix in the cauliflower, getting it completely coating in the spices.
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Add the tomatoes and bring to a boil. Let the tomatoes reduce and thicken for about 5 minutes, stirring occasionally.
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Add the beans with their reserved cooking liquid (pot liquor).
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Bring to a boil. Let it simmer for 20 minutes--this allows the flavors to meld and also ensures that the beans are safe despite sitting at room temperature for a few hours.
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Add the garam masala and brown sugar.
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Little by little add beans to your yogurt and mix them in. When the yogurt mixture is hot, turn off the heat on the stove and mix the yogurt mixture into the stew.
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Taste for more: brown sugar, salt, garam masala, or amchur powder (the amchur gives it an earthy sourness--especially useful if you are out of citrus as I was).
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Serve with lemon or lime wedges, chopped cilantro and basmati rice. Sweet and sour chutneys are also especially nice with this dish.