White Bean Curry with Celery and Dates

A bean recipe for every taste:

Soak the beans in enough water for one night. Put the soaked beans in a large colander and rinse with cold water. Later, place in a saucepan of water and soften.

For the naan, pour milk into a large enough bowl, mix in sugar and yeast and stand until the mixture begins to foam. Pour the flour into a large bowl, stir in a tiny bit of salt and baking powder. Add the yeast milk and stir in lightly. Mix the oil, yogurt and egg yolks. Add to the flour bowl form and knead the whole thing into a smooth dough. Put a quarter tsp of sunflower oil or other vegetable oil in a large enough bowl and roll the dough ball around in it.

Cover the baking bowl with plastic wrap and let the dough rise in a warm place for about 1 hour until doubled in size.

Knead the dough repeatedly, divide into 4 equal-sized balls and cover with a dishcloth.

Roll out the first ball thinly with a little bit of flour. Place the dough patties in a hot frying pan with a little bit of clarified butter and toast on one side until the patties blister. Later, turn to the other side and cook briefly in a frying pan (perhaps a

add a little clarified butter to the frying pan for frying). Bring the patties to the table warm! Skin and finely chop the shallot, ginger and garlic. Finely dice celery, chop dates.

1 tbsp. but

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