This is an easy dish to make, specially if you are using tinned black eyed beans.

Serves 4

Ingredients

• 400 gm. Black Eyed Beans – Tinned (Chodi)
• 2-3 tbs. Vegetable oil
• 1 tsp. cumin seeds
• A large pinch of asafoetida powder or hing
• 2 small onions, peeled and grated or finely chopped
• 1 inch piece ginger, peeled and grated or finely chopped or paste
• 2 cloves garlic, peeled and grated or finely chopped or paste
• 2 medium tomatoes, chopped or 2 tbs. sun-dried tomato paste or 200 gm. tinned tomatoes
• 1 level tsp. turmeric powder
• 1/2 tsp. chilli powder (adjust to taste)
• 2 tsp. coriander powder
• 1 level tsp. Garam Masala powder (optional)
• Salt to taste
• A handful of chopped coriander leaves to garnish

Instructions
1. Wash and soak the beans for a couple of hours in warm water. (or can be used tin)
2. Heat oil in a pan.
3. Add cumin seeds and when seeds splutter
4. Add asafoetida powder and onions, garlic and ginger and fry until onions are nicely browned.
5. Add tomatoes and spices. Fry again until oil separates. If using tomato puree, you may need to add a couple of tablespoons of water, to allow the spices to cook.
6. Add the beans, and stir fry for a minute or two.
7. Add 1/2 cup of water, stir, bring to boil and cook for 10 minutes for all ingredient to to mix well.
8. Adjust salt/chillies/ water.
9. Add half the coriander leaves and mix.
10. Serve hot, garnished with coriander leaves, with fresh Chapatties or Tandoori Roties or Plain Parathas.