Black Eyed Beans Curry

Apologies….I haven’t posted here for a while! I’ve got loads of pending posts so I’m hoping to catch up over the next few days!

This Black Eyed Beans curry was a lovely home cooked meal a day after we got back from our Barcelona holiday. We were eating out so much (which was great!) but I do like a comforting home cooked Indian meal after eating out so much….and my easy, healthy black eyed beans curry was just what I needed! Its perfect spooned over some fluffy brown rice (or white if you prefer!) or alongside some hot chappatis (or any other flatbread)! Try it and let me have your feedback!

Overview

• Serves: 4-6
• Difficulty: Easy

Ingredients

• Dried black eyed beans (2 cups) or 2 cans of cooked black eyed beans
• 2 medium cooking onions finely chopped
• 4 cloves of garlic minced
• Ginger half an inch
• 2/3 large tomatoes finely chopped (or one can of chopped tomatoes)
• 1 or 2 green chillis slit (deseed the chilli if you prefer it mild or skip altogether)
• 2 tbsp cooking oil (I’ve used groundnut oil)
• 2 tbsp cumin seeds
• Pinch of asafoetida powder (hing)
• Half tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp chilli powder
• 2/3 tsp dry mango powder
• 2 tbsp kasturi methi (dried fenugreek leaves)
• Salt to taste
• Fresh lemon to taste
• Chopped coriander leaves for garnish
• 2 cups brown or white rice (cooked as per packet instructions)

Method

1. Soak black eyed beans in water for 5-6 hours and pressure cook till soft (skip this step if you are used pre-cooked black eyed beans)
2. Put oil to heat in a large pan
3. Once the oil is hot add cumin seeds and wait for a couple of seconds till they sizzle
4. Add asafoetida powder, then add garlic and green chillis and saute for a few seconds
5. Add onions and grate the ginger
6. Add a bit of salt and saute for a few minutes till the onions start to get some colour
7. Add turmeric powder
8. Add chopped tomatoes (or canned) and cook for a few minutes
9. Add cumin powder and coriander powder and cook for a few minutes
10. Add the cooked black eyed beans, stir and cover and cook for 5-10 minutes till the flavours all merge
11. Taste and add salt as required
12. Add dry mango powder and stir again to ensure all the spices are combined
13. Finally add kasturi methi and stir again and turn off the heat
14. Squeeze some fresh lemon and stir through
15. Garnish with coriander
16. Serve hot over rice (or have along with chappatis or any flatbread)

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