Ingredients
Black eyed beans / peas – 1 cup
Onions – 2 chopped
Tomatoes – 3 chopped
Garam masala – 1 tsp.
Cumin seeds – 1 tsp.
Ginger garlic paste – 1 tsp.
Coriander – 3 tbsp.
Red chilli powder – 1 tsp.
Turmeric – ½ tsp.
Kasuri methi – ½ tsp.
Salt to taste
Oil – 3 or 4 tbsp.
Method
- Clean and wash the black eyed beans and soak in water for an hour. In a pressure cooker, boil the beans along with a pinch of garam masala and salt. Wait for 2 -3 whistles and turn off.
- In a pressure pan, heat up the oil and once hot, add in the jeera and when it splutters, add in the chopped onion. Saute till onion is transluscent.
- Now add in some salt, ginger garlic paste and fry till the raw smell goes away.
- Now add in the tomatoes, turmeric powder, chilli powder and garam masala powder. Mix well. Cover and cook till the tomatoes turn a little soft.
- Now put in the cooked beans and add some more water and pressure cook for 2 whistles so that the entire flavour is incorporated. Once the pressure reduces, check for taste and add salt and chilli powder if needed. Can also add water if you want a more liquid consistency.
- Add some crushed kasuri methi and mix in the coriander. Serve with hot chapathi or jeera rice.
Here are a couple more delectable curries that are perfect to eat with jeera rice and phulkas.
a. Rajma Masala
b. Babycorn Paneer Peas Masala
c. Shahi Paneer Gravy Curry
d. Double Beans Kurma
