Recipe by roja khan
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
- 800 g black-eyed peas (beans, canned)
- 2 tablespoons cooking oil
- 3 large onions, sliced
- 2 large tomatoes, chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon red chili powder
- 1⁄4 teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 tablespoons tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
- 1 tablespoon gingerroot, julienned
- 2 tablespoons fresh coriander leaves, chopped fine
Directions See How It's Made
- Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
- Heat the oil in a deep, thick-bottomed pan on a medium flame.
- Add the remaining sliced onion and fry till light golden.
- Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
- Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes.
- Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
- Add salt to taste and water to make gravy (about 1 1/2 cups).
- Simmer and cook covered for 10 minutes.
- Use a flat spoon to mash some of the beans coarsely. Mix well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves.