A simple, very tasty bean dish. Best used as a side dish with some other curry, but pretty tasty on its own as well. Leftovers make a great sandwich filler.
- 1 ½ cups dried lobhia (black-eyed beans)
- 1 large onion, chopped
- 2 tablespoons concentrated tomato purée
- 3 tablespoons ghee or oil
- 3 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ½ teaspoon hot red chili powder (1/4 if you are timid)
- ½ teaspoon turmeric
- 1 teaspoon ginger powder
- 1 teaspoon coriander powder
- 1-2 bunches fresh green coriander, chopped
Rinse and drain the beans, then put them in a pot, add about 1 ½ litres water so that they are well covered and let soak for about 4 hours.
Put on the stove, add 2 teaspoons salt and bring to boil. With a slotted spoon, remove any froth that forms on the top. Let simmer for about 30-40 minutes until the beans are soft. Don't overcook.
Put a sieve over a second pot. Pour the beans into the sieve so that the water is caught in the pot below. Put the beans and the pot with their water aside.
Squeeze the garlic cloves through a garlic press. Mix with 1-2 teaspoons salt so that you get a thick paste.
Heat the ghee in the now empty first pot; add the onion and garlic paste and fry until golden. Reduce heat. Add the spices and fry for a few minutes more. Add the water from the beans and the tomato purée. Stir well. Bring to boil.
Add the beans and green coriander. Let simmer for 5 minutes. Adjust seasoning if necessary. Put in a bowl and serve immediately.