Punjabi Black Eyed Beans
This is a North Indian style Black Eyed Bean curry made in a spicy Onion Tomato gravy. It is paired best with paratha and rice. I have tweaked the recipe a little bit.
Credit: Neha Mathur
• 1 cup Black eyed peas
• 4 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 1 inch Cinnamon
• 2-3 Cloves
• 3-4 Black Peppercorn
• 1 cup Onion Chopped
• 2-3 Green Chillie Slit into half
• 2 tsp Ginger Garlic Paste
• 1 cup Tomato Chopped
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Red Chillie Powder
• 1 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 1 tsp Lemon Juice
• 2 tbsp Kasuri Methi
• 2 tbsp Fresh Coriander Chopped
Wash the black eyed beans and soak in enough water for 6-8 hours. Pressure cook the beans with 2 cups of water until the black eyed beans are cooked. Do not over cook else it will turn mush. Set aside with the water.
Heat oil in a pan. When the oil is hot, add cumin seeds and fry until they start to crackle.
Add cinnamon stick, cloves and black peppercorns and fry for a few seconds.
Add onion and green chillie and fry until they turn translucent.
Now add ginger garlic paste and fry until the onion turns golden brown.
Add tomato and cook for a minutes.
Add coriander powder, turmeric powder, Kashmiri red chillie powder, roasted cumin powder and garam masala powder and cook for 3-4 minutes until oil separates from the side.
Now add black eyed beans and salt. Cook it for 5 minutes. Add lemon juice and kauri methi and mix well.
Garnish with fresh coriander and serve hot with rice or Paratha.
NOTES To make Punjabi Black eyed beans Masala, make sure to soak the black eyed beans for a few hours before putting them in pressure cooker for cooking. This will reduce the cooking time and the black eyed beans will be cooked very nicely. Make sure to not overcook the black eyed beans otherwise they will turn mushy.