Wednesday, October 26, 2011

Black Eye Beans Curry by Lonet Vaz Pereira


2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped

·         In a pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
·         Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
·         Heat oil in a deep saucepan. Add onion, garlic, ginger and cumin.
·         Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobia are soft but not completely dissolved.
·         Mixture should be soupy.

No comments:

Post a Comment