Black Eyed Beans Curry

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.