Black Eyed Bean Curry

 

 

 

Ingredients (Serves 4)

Recipe Courtesy – Gordon Ramsay’s Great Escape

1. Black-eyed beans / lobia  –  1.5 – 2 cups, dried

2. Onion – 1 large, finely chopped

   Garlic – 5 – 6, minced

3. Tomato – 2 medium-large, chopped

4. Turmeric powder – 1/4 tsp

    Chilly powder – 1 tsp

    Coriander powder – 1 tsp

    Cumin powder – 1/2 tsp

5. Cumin seeds – 1/2 tsp

    Cinnamon stick – 1 stick

6.  Hing / asafoetida – 1 pinch

7. Oil – 1.5 tbsp

8. Salt – To taste

9. Cilantro – 2 tbsp chopped, to garnish

Method

1. Soak the black-eyed beans in plenty of water overnight. Drain and place them in a sauce pan. Add enough water to cover and bring to a boil. Skim off any froth that rises to the surface. Reduce heat to a simmer and cook, stirring occasionally until the beans are tender but not mushy. It takes about 30 mts. Drain and set aside.

2. Heat oil in a heavy-bottomed pan at medium heat. Add the cinnamon stick and cumin seeds. When the cumin seeds splutters, add the chopped onion, little salt and garlic. Stir-fry for 8 mts or until onion turns golden brown. Sprinkle little water if it burns. Add the turmeric powder, chilly powder, coriander powder and cumin powder. Stir for a minute and add the chopped tomatoes and hing. Stir until they get mashed up and oil separates, about 7 – 8 minutes. Add the cooked black-eyed beans and leave to simmer, for about 10 minutes. Taste-check for salt. Garnish with chopped cilantro. Serve with chapatis/rice.