Black Eye Beans Curry

Black Eye Beans are another one of my favourite, with huge flavours and absolute easy to make. If you have time to soak the beans overnight, you could have an awesome tiffin lunch or dinner...

Serves 2

1 cup Black Eye Beans (Soaked in water, overnight)
9-10 Garlic pods, bruised
2" pc Ginger, chopped
2 medium sized Onions, chopped finely
3 medium sized Tomatoes, paste
1 1/4 tsp Salt
1/2 tsp Turmeric
1 tsp Red Chilly Powder
1 tsp Garam Masala
2 tsp Dhaniya Powder
2 tbsp Sunflower Oil
Chopped Coriander, to garnish

Take a deep, heavy-base pressure cooker, and heat some Oil in it.

Chop Onions and Ginger and bruise Garlic pods.

Add them to hot oil and let it brown. Keep stirring in between, so it doesn't stick.

Now make the tomato puree in a mixer-grinder and add to the browned Onions.

Now add Salt, Turmeric, Red Chilly Powder, Garam Masala and Dhaniya Powder.

Let the mixture leave oil and then add the soaked Beans and 3 times the water. Let it boil once and whistle once. Then simmer the heat and let it be for 15 minutes. Turn the heat off after 15 minutes, open after all the pressure is gone.

Garnish with Fresh Coriander and serve with hot steamed Rice.