Friday, 12 February 2010
Black eyed(Lobia) Beans in tomato gravy.
Black eyed beans (Lobia beans) - Black eyed beans cooked in a thick and rich spicy tomato gravy with an array of spices. A healthy and nutritious dish full of protein making an ideal accompaniment to rice or rotis.
2 cups dry black eyes beans
3 medium ripe tomatoes
1.5 teaspoons salt
1.5 teaspoons turmeric
½ teaspoon cumin powder
½ teaspoon coriander powder
1.5 teaspoons chilli powder
2 tablespoon sunflower or olive oil
1 teaspoon garlic paste
1 tablespoon tomato puree
½ teaspoon mustard seeds
1 tablespoon freshly chopped coriander
4 lemon wedges
Few slices red onion
2 green chillies cut into slits.
1. Soak the black eyed beans in water over night or at least 5-6 hours.
2. Pressure cook the black eyes beans until tender.
3. Chop the tomatoes and blend them to a paste.
4. Heat the oil in a deep vessel, when hot add the mustard seeds.
5. Sauté the garlic and add the blended tomato paste and tomato puree.
6. Add the chilli powder, cumin powder, coriander powder, turmeric and salt.
7. Cook until tomatoes and spices are blended together and gravy starts to separate oil.
8. Add the pre cooked black eyed beans and also some of the water the beans were cooked in.
9. Simmer black eyed beans in the gravy until all the spices infuse and a thick gravy forms. Add extra water to make more gravy if desired.
Transfer to serving dish and garnish with chopped coriander, onion slices, chillies and lemon wedges.
Serve with plain boiled rice or rotis.
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Submitted to ;
The crispycook -My legume affair 20 and The well seasoned cook
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.