Black Eyed Bean Curry

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Black Eyed Peas

1/2 tsp

Ground Coriander

1/2 tsp

Ground Turmeric

1/4 tsp

Kashmiri Red Chili Powder

1/4 tsp

Garam Masala

to taste

Salt

2 sprigs

Fresh Cilantro , finely chopped

2 Tbsp

Oil

2

Onions , roughly chopped

3

Medium Tomatoes , roughly chopped

1 tsp

Ginger Garlic Paste

1

Green Chili Pepper

(optional)

Cooking Instructions

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Step 1

Wash the Black Eyed Peas (1 cup) 2-3 times with water. Then soak the beans for 1/2 an hour and drain it. Keep it aside.

Step 2

To make masala, grind the Onions (2) , Tomatoes (3) , Green Chili Pepper (1) , Ginger Garlic Paste (1 tsp) in a mixer grinder. Add a little bit of water in between grinding.

Step 3

In a cooking pot, heat Oil (2 Tbsp) . Add onion-tomato curry masala. Saute for a few minutes.

Step 4

Add Ground Coriander (1/2 tsp) , Kashmiri Red Chili Powder (1/4 tsp) , Ground Turmeric (1/2 tsp) , and Salt (to taste) . Saute in a low flame till the masala is cooked. When it starts producing oil, it means your masala is cooked.

Step 5

Toss drained black eyed beans in masala and add 5 cups of water in it and mix well. Pressure cook the beans. Give 1 whistle in a high flame, then reduce the flame in low mode and cook for 15 min.

Step 6

Now open the pressure cooker and adjust salt if needed. Add Garam Masala (1/4 tsp) and chopped Fresh Cilantro (2 sprigs) and if the curry is not thick, reduce the curry by cooking it longer on high.

Step 7

Punjabi Lobia Masala is ready to eat. Serve hot with rice, chapatti, lachha paratha and butter naan.