I often make with black beans, rajma, red beans, kidney beans, white beans, whole tuvar or togari in kannada, black eyed peas or green beans/mung beans.
3/4 cups any dried beans of your choice
1 potato, optional
7-8 cloves of garlic
3-4 dried red chilies
2 green chillies, optional
Soak beans overnight or for 12 hrs. It is very important to soak beans. It cooks faster, becomes more tastier and also soaking removes flatulence from the beans. Rinse the soaked beans in water 2 times and drain. Add enough water so that beans are covered. Add diced potatoes. Cook the beans in a pressure cooker. Cook until the beans are well cooked. Its better if the beans are broken and looks a little mashed. This brings some thickness to the sauce. Now transfer the cooked beans to a sauce pan, add salt and slit green chilies. Boil for 5 minutes.
For the seasoning heat a tsp of oil, fry crushed garlic cloves until golden brown. Switch off the flame and add broken red chilies. Fry for a minute and add to the beans. Bring it to a boil and switch off the flame and cover the pot.
Serve with rice.
If you do not develop a taste for the sarupkari with rice, you can simply savor on the sarupakri like a bean soup.
Make a Vegetable Soup out of any leftovers