Add cumin seeds to a saucepan or pressure cooker and sauté for a few minutes using small amounts of water to ensure they do not burn.
After the cumin seeds become aromatic, add onion, followed by ginger and garlic. Sauté using small amounts of water till the strong aroma of ginger and garlic fade.
Add tomato, salt, garam masala, asafetida, and potato. Cover the pot for a few minutes to allow the tomato to soften.
Dry Beans: Pressure Cooker: Add water to ½ inch above the soaked and rinsed beans. Cook for 6-8 whistles (10-12 minutes) and allow pressure to release naturally. Cooking time reduces as quantity of beans increases. ORSauce Pan: Add 6 cups of hot water to the soaked and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 1½ to 2 hours.Canned Beans:Add the beans to the mixture of vegetables and spices and stir well. Add small amounts of water based on how much gravy you like.