Ingredients

• 1 cup - black eye beans
• 2 tbsp - oil
• 1 tsp - cumin seeds
• Pinch of asafoetida
• 1 tbsp - coriander powder
• 1 tbsp - shredded ginger
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - mango powder
• 1/2 tsp - garam masala
• 1 tsp - salt
• 3 cups - water
• 1 - chopped tomato
• For garnishing:
• 2 - red green chillies
• 2 - wedges of lemon

How to Make Black Eyed Beans Curry

• Wash and soak beans for one hour or more.
• In a small bowl, mix the ginger, green chilli, coriander powder, turmeric powder and 3 tbsps of water to make a paste.
• Heat the oil in pressure cooker on medium heat.
• Test the heat by adding one cumin seed to the oil.
• If seed cracks right away, oil is ready.
• Add the cumin seeds, and as they crack add asafoetida and spice paste.
• Stir for a minute. Add black eyed beans, salt and water.
• Close the pressure cooker. As it starts steaming, turn the heat down to medium and cook for 6-7 minutes.
• Turn off the heat and wait until steam has stopped before opening the pressure cooker.
• Black-eyed beans should be soft and tender.
• Add mango powder, garam masala and tomatoes. Cover the cooker for few minutes.
• That will give tomatoes the chance to get semi cooked with steam.
• Black eyed beans are ready to serve. Garnish with wedges of lemon.