I like one-dish meals made from beans and lentils because I get the day’s protein from it. It is not just for the health reason but also because I feel beans and lentils taste heavenly when cooked with many other ingredients or just boiled! If you make a thick curry, you can spread it on chapatti and roll it up for a satisfying meal. If you water it down with coconut milk or milk, you will get a nutritious soup!
Preparation time: 20 minutes plus soaking time
Cooking time: 30 minutes
250 g black eyed beans, soaked overnight
1 teaspoon turmeric powder
2 green chillies, slit lengthwise
2 bay leaves
½ teaspoon salt
1000 ml water
2 tablespoons Q.B.B. Pure Ghee
1 teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 medium onion, finely chopped
3 cloves garlic, thinly sliced
2 cm ginger, minced
2 sprigs curry leaves
2 medium tomatoes, sliced thinly
2 sprigs coriander leaves, chopped
1 teaspoon chilli powder
1 teaspoon cumin powder
½ asafoetida powder (optional)
Salt to season
- Rinse the soaked beans and drain. Place into a pot.
- Add turmeric powder, green chillies, bay leaves, salt and water. Boil over medium heat till beans are cooked and tender.
- Heat Q.B.B. Pure Ghee in a pan. Add in the mustard seeds, cumin seeds and fennel seeds and fry till aromatic.
- Add in the onion, garlic, ginger and curry leaves and sauté till the onions turn translucent and aromatic.
- Add in the tomatoes and coriander leaves. Sauté over low heat till tomatoes turn pulpy.
- Add in the chilli powder, cumin powder and asafoetida powder and the boiled beans (including the water). Stir to combine well and boil for 15 minutes. Season with salt.
- If you want the curry to be slightly thinner, add 1 cup of water.
- Serve with rice or bread.