Credits: indianfoodforever
Img Credits: spiceandcurry.blogspot
Video Credits: Youtube
Ingredients:
2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Method:
· In pot soak beans overnight in water to
cover generously. Next day, drain beans, cover with fresh water and bring to
boil.
· Add salt, coriander, cumin and turmeric.
Simmer until beans are just tender, about 30 to 45 minutes.
· Heat oil in deep saucepan. Add onion,
garlic, ginger and cumin.
· Fry 10 minutes and add tomato. Cook
another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue
to simmer, uncovered, until lobhia are soft but not completely dissolved.
· Mixture should be soupy.
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