Place beans in a saucepan, cover with hot water, bring to boil and boil for 2 minutes. Remove from heat and leave in liquid for 1 hour. Return to heat and cook gently until tender. Drain, reserving 3/4 cup of cooking liquid.
Saute onions, garlic and ginger in the oil until soft. Add turmeric, chillies, tomatoes and mint; add beans, stir over gentle heat for 5 minutes.
Add the reserved liquid and cook gently until tomatoes are soft.
Stir in garam masala, apricots and lemon juice, simmer for 7 minutes. Serve on cooked rice.
Values per serving:
Calories: 565, Total Fat: 12.5 g
Fiber: 18 g