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Black-eyed Beans Curry is a prepared by sauteing cooked black-eyes peas with onions and a spicy coconut mixture. This dish goes well with hot rice and ghee.
Ingredients:
Black-Eyed Peas (Lobia/Cowpea) – 1 cup (soak in water overnight)
Onion – 1 large
Coconut, grated – 1/2 cup
Coriander Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1 tsp
Black Gram – 1 tsp
Dry Red Chillies – 8
Curry Leaves – 6
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Sugar – 1 tsp
Tamarind Extract – 1 tsp
Oil – 2 tsps
Salt to taste
Method:
- Pressure cook black-eyed peas adding red chilli powder and salt.
- Blend coconut, 6 dry red chillies, coriander seeds and cumin seeds into a coarse paste without adding water.
- Heat oil in a wok, add black gram, mustard seeds, 2 dry red chilli pieces and curry leaves.
- When the mustard seeds starts spluttering, add chopped onion. Saute until onion pieces turn translucent.
- Add cooked peas, tamarind extract, sugar, turmeric powder and cook until all the water is evaporated.
- Now add blended coconut paste and mix well.
- Cook for 2 minutes on low flame.
- Serve with rice.
