India has a long tradition of creating delicious vegetarian food because many people do not eat meat - either for religious or economic reasons. This recipe is a North Indian style curry, and it is absolutely delicious.
You can buy ginger and garlic paste in Asian shops, but if you're making your own you'll need to peel and mince the garlic and ginger together with a little vegetable oil.
Rinse the soaked beans and place them in a large saucepan with enough water to cover them by a couple of centimetres (an inch). Bring to the boil and skim off any scum that forms. Cover and simmer until the beans are tender - this could take anything between 30 minutes and 2 hours, depending on how old they were to start with and how long they were soaked for.
If you are using any whole spices (as I am with the cumin and coriander seeds), you need to toast them in a dry frying pan for a few minutes until they are lightly browned and start to release their aroma. As a rough guide, if a recipe calls for 1 teaspoon of a ground spice, use 1 tablespoon of the whole spice. Set the spices aside to cool, and then grind them to a powder in a spice mill or mortar and pestle.