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Black Eyed Beans Curry (Lobia)
Method
- Wash and soak beans for one hour or more.
- In a small bowl, mix the ginger, green chilli, coriander powder, turmeric powder, and 3 tablespoons of water to make a paste.
- Heat the oil in pressure cooker on medium heat.
- Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.
- Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.
- Turn off the heat and wait until steam has stopped before opening the pressure cooker.
- Black-eyed beans should be soft and tender.
- Add mango powder, garam masala, and tomatoes cover the cooker for few minutes.
- That will give tomatoes chance to get semi cooked with steam.
- Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.
Ingredients:
1 cup black eye beans (lobia, chawalie)
2 tbsp oil
1 tsp cumin seeds (jeera)
Pinch of asafoetida
1 tbsp coriander powder (dhania)
1 tbsp shredded ginger (adrak)
1/2 tsp red chili powder
1/2 tsp turmeric powder (haldi)
1/2 tsp mango powder (amchoor)
1/2 tsp garam masala
1 tsp salt
3 cups water
1 chopped tomato
1 cup black eye beans (lobia, chawalie)
2 tbsp oil
1 tsp cumin seeds (jeera)
Pinch of asafoetida
1 tbsp coriander powder (dhania)
1 tbsp shredded ginger (adrak)
1/2 tsp red chili powder
1/2 tsp turmeric powder (haldi)
1/2 tsp mango powder (amchoor)
1/2 tsp garam masala
1 tsp salt
3 cups water
1 chopped tomato
For garnishing:
2 red green chillies
2 wedges of lemon
RECIPES BY CHEF YAZDI
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