Soak dried pinto beans in water for at least 4 hours or overnight.

Boil the pinto beans in 1 liter of water until they are absolutely soft and mushy. Add more water if needed.

Ensure the beans are cooked very slowly to develop a thick, mushy gravy. Once ready, remove from heat and set aside.

Heat cooking oil in a frying pan.

Add whole green chilies and finely chopped onions to the hot oil and sauté until the onions turn soft and lightly brown.

Add the chopped tomatoes and cook until the moisture has evaporated.

Add turmeric powder, coriander powder, cumin powder, salt, and ginger paste to the pan.

Add 2 tablespoons of water and cook until the spices have blended with the tomatoes.

Add the simmering beans to the spice and tomato mixture and cook slowly on low heat until the gravy is thick and the onions are no longer visible.

Hollow out the center of a quarter or half loaf of white bread.

Serve a ladle full of the hot bean curry into the hollowed loaf of bread.

Garnish with fresh coriander.

Break pieces of the soft bread and dip into the curry to enjoy.