Ingredients

The following ingredients have 2 Servings
  • 1 cup Black eyed beans (lobiya)
  • 2 large Tomatoes
  • 1 pinch Asafetida
  • 1 tbsp Oil
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • 1 tsp Lemon juice
  • 1 tsp Coriander (finely chopped )
  • 1 Green chilies (finely chopped )
  • 2 tsp Jaggery (brown sugar)

Instruction

  • Soak black eyed beans in water for two hours.
  • Now pressure cook these soaked beans with water for three whistles high flame.
  • Note that the beans should become tender on pressure cooking but they do not get over cooked to avoid been mashy.
  • Now in a vessel heat oil and add asafoetida and cumin seeds.
  • As they crackle add chopped green chillies and grated tomatoes or tomato puree and little water.
  • Add the seasonings - salt, chili powder and let it cook till its colour changes.
  • Now add the boiled black eyed beans and jaggery and and little water to cook for another 10 minutes.
  • Turn off the flame and add lemon juice and mix.
  • Transfer to the serving dish and garnish with chopped coriander. Serve hot with rice , curd and chapati.