Black Eyed Beans Curry
This is my and my family’s version of comfort food. Black eyed beans, also known as lobia or chawli is made in an onion and tomato gravy. Lobia is pressure cooked along with the gravy so it absorbs the flavours really well. Club it with hot steamed rice with ghee, or ghee laden phulkas. Tastes best with an onion salad on the side and a lemon wedge. One of the things that truly satisfies my soul.
Did I already mention this takes less than 30 minutes to come together? And while it pressure cooks, put the rice to cook and you have a quick hot and pleasing meal ready. It is such a good option for busy weekday meals. I usually make a big batch of it to last us for two meals. This is one delicious meal and so more-ish.
As I mentioned earlier, I usually make cook the onions and tomatoes with spices in the pressure cooker pot and then add the black eyes beans and pressure cook it in along with the gravy. Or the other option is to pressure cook the black eyes beans separately and add it to the onion and tomatoes gravy.
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Black Eyed Beans Curry
- 1 Cup Black eyed beans (lobia)
- 2 Pcs Onions Finely chopped
- 1 Cup Tomato purée
- 7-8 Cloves Garlic
- 1 Inch Ginger
- 3-4 Pcs Green chillies
- 1/4 Cup Coriander leaves Chopped
- 1 Tbsp Ghee
- 1 Tsp Oil
- 2 Tbsp Curd Whisked
- 2 Cups Water
- Kasuri methi Optional
- 1.5 Tsp Cumin seeds
- 1 Pc Star anise
- 6-7 Pcs Black peppercorns
- 1 Inch Cinnamon
- 1 Pc Bay leaf
- 1.5 Tsp Coriander powder
- 1.5 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- Salt to taste
- Soak black eyes beans for 1 hour in hot water. Add a little salt in it.
- Make a paste of ginger, garlic and green chillies and keep aside.
- In the same blender, purée tomatoes if not using readymade one.
- In a pressure cooker, heat ghee and oil. Add the whole spices and sauté until they turn fragrant.
- Add the ginger garlic chilli paste and sauté for a minute. Add the onions. Let the onions cook until it turns golden brown.
- Add in the tomatoes along with salt. Let it cook until it releases oil. Add in the whisked curd and stir until the oil is released again.
- Add all the dry spices except garam masala.
- Add the soaked beans and mix it all well. Add water.
- Pressure cook to upto 2 whistles. Let the steam release on it’s own. Remove lid and add garam masala and coriander leaves.
- Add in a pinch of kasuri methi if using.
- Garnish with more chopped coriander leaves and enjoy!!