Drain and rinse the beans, then mash a few lightly with a fork.
Roast the cumin, coriander, fennel, fenugreek, and cinnamon in a pan until aromatic.
Grind the roasted spices into a fine powder and mix in the chilli flakes.
Heat the oil, add mustard seeds and curry leaves, then cover until they pop.
Sauté the onion until golden, then stir in the ginger and garlic for 30 seconds.
Add the beans, spice mixture, salt, and 550ml of water and bring to a boil.
Cover and simmer the mixture on low heat for 20 minutes.
Garnish with coriander leaves and fresh coconut before serving.