Wednesday, August 11, 2010

Black eye beans

I love black eye beans (lobia) and if cooked in a good spicy gravy it absolutely tastes heavenly! So let's get cooking black eye beans-


  • 2 cups black eye beans (soaked overnight)
  • 1 tablespoon corriander powder
  • 3/4 tablespoon cumin powder
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon garam masala
  • one chopped onion
  • 3 big cloves garlic (crushed and chopped)
  • 1 teaspoon grated ginger
  • 1 tomato (chopped)
  • 1/2 teaspoon cumin seeds
  • cardamom powder for flavor (dash of it will do)
  • Dry red chilli (2 pieces) - 
  • Chopped corriander
  • 1 spoon butter
Pressure cook the black eye beans till they are soft and tender (takes about 30-40 minutes). In a wok add some oil and once it gets hot put in the cumin seeds and dry red chillies (break them into small 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 the chopped tomato and mash them a bit so that it becomes a good thick paste. Now comes the spices- put the turmeric powder, corriander 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 two cups of water and continue to cook till the beans blend well with the spices (which should take just around 5 minutes). Add salt and cardamom powder. Add the butter and cook for one minute. Before serving add chopped corriander and enjoy it hot with rice or rotis!



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