Add 3/4 teaspoon salt to the beans and cook until tender but not mushy, 25 minutes. Drain and let cool.
Add the cumin, garlic, ginger, 3/4 teaspoon salt and 1 1/2 teaspoons pepper to the beans and mix well.
Heat the cooking oil in a small pot; add the fenugreek seeds. Once the seeds start to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the beans. Mix well.
This side dish is a normally served with crunchy beaten rice.