Simple Black-Eyed Beans Curry

Simple Black-Eyed Beans Curry
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Did you know that Black Eyed Beans aids in weight loss. Besides that they are also an excellent source of vitamins and minerals. They are an excellent source of protein for vegetarians. This is one of my favourite vegetarian Indian curries that I have learnt from my mother. It is a delicious and easy to make. It will definitely please fussy eaters too the ones like my husband.


You can refer to health benefits of black eyed beans for more information.

Black eyed beans in a bowl
Black Eyed Beans

Recipe benefits for people suffering from food allergies

This Black Eyed Beans curry is best served with white plain rice or chapati.

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Black eyed beans served in a bowl garnished with coriander

Simple Black-Eyed Beans Curry

Black-eyed beans are highly nutritious & are a good staple food. They are an excellent source of energy as they are packed with fibre & vegetarian proteins.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Pressure Cooker
  • Cooking Pot
  • Small Pan

Ingredients
  

  • 1 ½ cup Black-eyed beans washed and soaked overnight
  • ½ tsp Turmeric powder
  • 1 small Onion finely chopped
  • 1 large Potato cut into 4 halves
  • 2 springs Curry leaves
  • 1 Bay leaf
  • 1 tsp Mustard seeds
  • 3 tbsp Oil
  • 1 tbsp Oil
  • Salt as required

Masala Paste (grind using little water)

  • 3 cloves Garlic
  • 1 inch Ginger
  • 1 tsp Cumin seeds
  • ½ tsp Carom seeds
  • 2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 ½ tbsp Shredded coconut
  • 2 Green Cardamom
  • 3 Cloves
  • ½ inch Cinnamon stick
  • 2 medium Tomato puree

Instructions
 

  • Drain the water that you had used for soaking the black eyed beans.
    In a pressure cooker, put in the beans and add water up to a level that is just a little higher than the beans along with turmeric powder and salt. Pressure cook the same for 1 whistle on fast flame and 2 more on low flame.
    1 ½ cup Black-eyed beans, ½ tsp Turmeric powder, Salt as required
  • Once done switch of the flame and let the pressure cooker release the steam naturally.
  • In a vessel add oil on medium flame when heated add the bay leaf and then add the masala paste that you had ground earlier.
    Fry on medium flame by adding little water at a time until the oil starts to separate.
    While you are frying the curry masala add the potatoes as well so that it gets cooked.
    1 Bay leaf, 3 tbsp Oil, 1 large Potato
  • Add some water, make the flame on slow, cover the vessel with a lid and cook until the potato is done.
  • You will now notice that the potatoes have been cooked and you will see the oil being released from the curry masala.
    Now, add the tomato puree and cook on high flame until the water evaporates a little. Add salt as per taste.
    Make the flame on slow and then add the cooked beans with the water which is left behind in the pressure cooker. Adjust the water content for the gravy as per your liking. I prefer it medium (i.e. not too watery)
    2 medium Tomato
  • Cook for around 10 mins until the beans get well combined with the gravy.
  • In a small frying pan add oil, then add mustard seeds allow it to splutter. Add the curry leaves and finely chopped onions. Fry on medium flame until golden brown and then add it to the gravy.
    2 springs Curry leaves, 1 tsp Mustard seeds, 1 small Onion
  • You will now switch off the flame and close the lid of the vessel allowing the bagar to add its flavour to the curry.
    Finally you can garnish it with coriander leaves and your Black Eyed Beans curry is ready to be served.

Notes

  • You can add variations to the curry by adding 2-3 small brinjals or 1 medium raw mango.
  • If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices

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