Tried and tasted by Nivedita
Black eyed beans is very common in our house as it is easy to prepare and takes no time to cook. There is no need to soak it overnight like other beans, so it is instant beans preparation.
In my house, we have different type of beans every alternative day with one more vegetable. And this beans is always at home, stored in large quantity.
We get varieties in this. Big size, small size and brown color. the brown color beans are tastier than the white ones.
I cook it plain, or with brijnal or the one which I like the most with yam(suran). Or, I will just boil it with little salt and have it in the evenings.
The down given recipe is the way my mom prepares. It is simple, easy and quick with available ingredients at home.(Many of our friends in blog world, also prepares the same way!!!)
SO, without much introduction, I will give the recipe,
Black eyed beans - 1 cup (soaked for 15 min)
Onion - 1 medium, chopped
Tomato - 1 medium chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera or cumin seeds - 1 tsp
Oil - 1 tbsp
Salt to taste
Sugar - 1 tsp
Red chilly powder - 1 tbsp
Coriander powder - 1 tsp
Haldi - 1/2 tsp
Fresh coriander - 1 tbsp chopped
Wash the soaked beans and give 3 whistles in a cooker or cook it outside(Takes longer time), when cool, keep it aside.
Heat oil in a kadai, followed by mustard seeds and jeera. When done, add curry leaves and onion. Cook till the onion changes its color. Now add tomato, cook again for a minute. Add all dry powders. Mix it properly, add boiled beans with little water. Cook for a minute again. Adjust the seasoning and garnish with fresh coriander leaves.
Black eyed bean is ready to eat with chapati, rice or just like that.
I want to send this to scrumptious's event " Bean & legume recipes you can count on"