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Black Eyed Beans curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 3 -4
Author: Teena Agnel
Ingredients
  • TO COOK BLACK EYED BEANS
  • 1 cup dried black eyed beans
  • 1 and 1/2 cup water
  • 1 and 1/2 teaspoon salt or to taste
  • 1/4 teaspoon turmeric powder
  • MASALA
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 cup onions finely chopped (1 small onion)
  • 1/2 tablespoon ginger garlic paste
  • 1-2 green chillies / Jalapeños
  • 1/4 cup tomatoes chopped (1/2 medium tomato)
  • SPICES:
  • 1 teaspoon red chilly powder/paprika
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala / all spice mix
  • Cilantro / coriander leaves for garnish
Instructions
  1. TO COOK BLACK EYED BEANS:
  2. Soak the black eyed beans for couple of hours or overnight. (Ref notes for quicker method)
  3. Drain the water, wash beans and add 1 and 1/2 cups of fresh water + salt +
  4. turmeric powder and pressure cook it till 2-3 whistles. (To cook the beans in a pot: Add the ingredients and turn the heat to high. Once the water boils, reduce the heat to low, cover the pot and let the beans simmer on low heat for about 30-40 minutes or till the beans are tender.)
  5. FOR THE MASALA:
  6. Add oil in a pan and place it on medium heat. Add cumin seeds and once it sizzles, add onions + ginger garlic paste + green chillies / jalapeños.
  7. Once the onion cooks and is translucent, add the spices and saute for a minute.
  8. Add the tomatoes, cover the pan, turn the heat to low so that the tomato softens. After couple of minutes you should see a layer of oil.
  9. Add the cooked black eyed beans and mix well. Let it simmer on medium to low heat for 15-20 minutes. (Taste and adjust the salt if needed). Add more warm water and let it simmer if you need gravy.
  10. Serve with roti, rice or inside a tortilla with cheese.