Black Eye Bean Curry
Ingredients :
1 cup dried black-eyed peas
2 tsp grated ginger root
1/2 tsp chili powder
1/4 tsp tumeric
1-2 green chilis, chopped
1 tbsp tamarind pulp or NF plain yogurt
2/3 cup sliced onion
1/2 tsp cumin seeds
4-5 cloves garlic, chopped
1/4 tsp garam masala
2-3 tbsp cilantro leaves
Procedure:Serves 4.
rinse and soak beans for a couple of hours in at least 3 1/2 cups of water in a medium
saucepan. Bring beans to a boil over medium heat, add half the ginger, the chili powder,
and the tumeric. Reduce heat, cover the pan and cook slowly for 45-50 minutes Add
remaining ginger, chilis, tamarind pulp or yogurt, mix it well and let it simmer for
another 10-15 minutes. Meanwhile, SLOWLY dryfry onion to gradually carmelize it, as it
begins to color add cumin seeds and garlic (add a little H2O to prevent burning if
necessary). Remove pan from heat just as garlic darkens. Pour mixture into beans, together
with Garam masala, stir and cook another 5 minutes.
Black Eye Beans from North India called Lobia
Ingredients :
1 cup black Eye Beans
Onion(large size)
Garlic
1 tbsp. Mango power
1 tbsp. Coriander powder
1 tbsp. Cumin seeds(roasted & ground)
½ tsp. Garam masala
½ tsp. Turmeric powder
2 Tomatoes diced(large size)
1 Green chilies(minced)
2 tbsps.Ghee
Handful of cilantro leaves(finely chopped)
Chilli powder(as required)
Salt to taste
Method
1.Soak the beans in water overnight.
2.The next morning add a pinch of sodabicarb and salt.
3.Cook the beans till tender and dry.
4.Make a paste of the onion and garlic.
5.Heat the ghee and fry the paste till golden brown.
6.Add the spices and tomatoes and cook till the ghee floats on the top.
7.Next, mix well the green chillies and lobia to the above and then add half a cup of
water.
8.Bring to a boil and cook on a medium flame till the gravy thickens.
9.Garnish with coriander leaves and serve whilst hot
Lobia-(Black eyed beans with gravy)
Ingredients
1 1/2 cups (225 gms) black eyed beans, soaked overnight
2 medium onions, chopped,
2 tsps fresh ginger, grated
3 cloves garlic, crushed and
2 green chillies, seeded and chopped-ground to a paste
1 level tsp ground coriander
1/2 level tsp ground turmeric
1 level tsp nigella seeds
1 1/2 level tsp salt
3 tbsps plain yoghurt
3 3/4 cups water
1 tsp coriander leaves, finely chopped
4 tsps vegetable oil or melted ghee
4 medium tomatoes, sliced
1 level tsp cumin seeds
Method
Drain the soaked beans.
Heat oil or ghee, add cumin seeds and nigella and after a few seconds, add ground masala.
Stirring continuously fry until colour turns golden brown. Sprinkle little water if the
mixture begins to stick to the bottom of the pan. Fry until oil separates.
dd coriander, turmeric and salt. Now add 1 tbsp yoghurt at a time. Stir well before adding
each spoon yoghurt and fry until oil separates from the mixture.
Add black eyed beans. Mix well and pour water. Cover and simmer over low heat until beans
are tender.
Sprinkle coriander leaves before serving. Put tomato slices around. Serve hot.
Lobia Polo - Black Eye Bean Rice
Ingredients: (4-6 people)
500 g (1 lb) Basmati long grain rice
1 cup black Eye Beans
500 g (1 lb) string beans
1 medium onion
2 tbs tomato paste
1/3 cup oil
1/2 tsp ground saffron
2 tbs lime juice
salt and pepper
Method
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2
inches for 3 to 4 hours.
String the beans, wash and chop into 1 inch lengths.
Slice the onion and fry in a little oil until it
turns golden brown. Add the black eye beans and 3 cups water and continue to cook until
half done. Add the beans and continue to cook over low heat until all cooked. Add tomato
paste, 2 tbs lime juice and 1/4 tsp saffron, salt and pepper and remove from heat after a
couple more minutes. Make sure you don't overcook the mixture.
In a large saucepan, bring 8 to 12 cups of water to a rapid
boil.
Pour off excess water from rice and pour into boiling
water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains
should be firm in the center and rather soft on the outside. Strain and rinse with
lukewarm water. Toss gently in the colander.
Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add
layers of rice and the mixture of beans interchangeably building it up to a conical shape.
Poke 5 or 6 holes through the rice to the bottom with the
handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice
is steaming.
Heat up 1/4 cup of water and 2 tbs oil and pour over the
rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to
low for 45 minutes to an hour.
After removing from heat, place the saucepan in the sink
and run cold water under it to cool down.
Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3
tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish.
To dish up, gently toss the rice and sprinkle lightly in a
dish in a symmetrical mound. Garnish with the saffron rice.
Remove the crusty bottom and serve in a separate plate.
Lobia-Palak
Ingredients
1 cup-Lobia (Black-eye beans) washed and soaked for an hour
1/2 bunch-Palak (Spinach), stems removed, washed and finely chopped
1" -Ginger root
1-large size Tomato, finely chopped
1-Onion finely chopped
2-Green chili finely chopped
1/2 cup-Cilantro leaves finely chopped
1 tsp -fresh Lime juice
1 Tbsp - Canola oil
Spices
1 tsp -Red chili powder
1 tsp -Coriander powder
1/2 tsp-Turmeric powder
1/2 tsp-Garam masala
1/2 tsp-Cummin seeds
1 small- grain Hing (Asafoateda)
Salt to taste
Method
Heat a non-sticking skillet and pour oil. Add cummin seeds and hing.
After 1/2 a minute, add all the ingredients except lobia, palak and cilantro leaves.
Add 2-3 tsp water.
Let it cook for 5-7 minutes, stir 2-3 times. Keep aside.
Put on heat a deep skillet. Pour lobia with water and add spinach.
Let it boil till the lobia becomes tender, about 12-15 minutes.
Pour the masala prepared in step 2 into the skillet of step 3. Stir well.
Garnish with coriander leaves |
