To make this dish more sour or tangy I like to add a little amchoor, or a couple of pieces of dried kokum.
Ingredients
• 250g tin black eyed beans *
• 2 tbs vegetable oil
• 1 tsp cumin seeds
• A pinch of asafoetida (hing) powder
• 1 small/ medium onion, peeled and grated or finely chopped
• 1 tsp ginger garlic paste
• 2 medium tomatoes, chopped OR 200g tinned tomatoes, pureed
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder (adjust to taste)
• 1 tbsp coriander and cumin powder
• 1/4 tsp Garam Masala powder (optional)
• Salt to taste
• A handful of chopped coriander leaves to garnish
Method
- Heat oil in a pan, and add cumin seeds.
- When the seeds start to splutter add asafoetida powder, and onions, garlic and ginger and fry until onions are little brown and soft but not crispy brown. (Cooking on low heat for about 10 min).
- Add tomatoes and dry spices. (If you’re using tomato puree, you may need to add a couple of tablespoons of water, to allow the spices to cook.) Cook again until oil separates. Keep stirring from time to time to avoid burning.
- Add the beans, and stir fry for a minute or two.
- Add 1/2 cup of water, stir, bring to boil and cook for 10 minutes for all ingredient to to mix well.
- Add salt to taste, and water to adjust thickness.
- Add half the coriander and mix.
- Serve hot, garnished with coriander leaves, and serve with fresh Chapatties, Tandoori Roties, Plain Parathas or choice of rice.
*OR wash and soak dried beans for 4 to 5 hours in warm water, and cook for about 30-40 min.
Rasoi.Kitchen 