Description
The not so popular black-eyed beans get jazzed up with Indian spices!
Ingredients
Scale
- 1 ½ cups black eye beans (soaked overnight)
- 1/2-tablespoon coriander powder
- 1/2-tablespoon cumin powder
- 1/2-tablespoon turmeric powder
- 3/4-tablespoon garam masala
- One chopped onion (big onion)
- 3 big cloves garlic (crushed and chopped)
- 1 teaspoon grated ginger
- 2 medium sized tomates (chopped)
- 1/2-teaspoon cumin seeds
- Dry red chili (2 pieces) –
- Chopped coriander for garnishing
- 1 spoon butter
Instructions
- Pressure-cook the black-eyed beans till they are soft and tender.
- In a wok add some oil and once it gets hot put in the cumin seeds and dry red chilies (break them into pieces).
- As the cumin seeds start sputtering, add the onions and fry them till they are translucent. Add the garlic and ginger. Keep stirring for two minutes.
- Add chopped tomatoes and mash them a bit so that it becomes a good thick paste.
- Now comes the spices- put the turmeric powder, coriander powder, cumin powder and garam masala.
- Cook for around 5 minutes till the oil separates from the mixture.
- Add the boiled black eye beans with 1 cup of water and continue to cook till the beans blend well with the spices (which should take just around 5 minutes).
- Add salt, butter and cook for one minute.
- Before serving add chopped corriander and enjoy it hot with your rotis!