Masala Black Eye Bean Curry

Introduction

Masala Black Eye Bean Curry, also known as Lobia Masala Curry, is a delightful dish that hails from the vibrant cuisine of India. This flavourful and satisfying curry is a true testament to the culinary prowess of India, showcasing a harmonious blend of spices and textures. The black eye beans, also known as chawli, are the star of the show, offering a delightful combination of protein and fibre. The curry is enriched with the rich aroma of cumin seeds, the warmth of turmeric, and the fiery kick of chili powder. The addition of tomatoes and ginger garlic paste adds a depth of flavor that will tantalize your taste buds.

Ingredients

For the curry:

• 1 cup (190g) black eye beans, soaked overnight and drained
• 1 tablespoon oil
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 2 cloves
• 1 green cardamom
• 1 red chili pepper (optional)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For the tarka (tempering):

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon dried fenugreek leaves (kasoori methi)

Instructions

1. Soak the black eye beans:

Begin by soaking the black eye beans overnight in plenty of water. This will soften them and make them easier to digest. Drain the beans and set them aside.

2. Sauté the spices:

Heat the oil in a large pot over medium heat. Add the bay leaf, cinnamon stick, cumin seeds, cloves, and green cardamom. Sauté for a few seconds until fragrant.

3. Add the onions and cook until soft:

Add the onion and sauté until it turns translucent and soft.

4. Add the ginger garlic paste and cook for a minute:

Add the garlic and ginger paste and cook for a minute until fragrant.

5. Add the tomatoes and cook until mushy:

Add the pureed tomatoes and cook for 5-7 minutes until they turn mushy.

6. Add the spices and black eye beans:

Stir in the turmeric powder, coriander powder, garam masala powder, and salt. Add the drained black eye beans and mix well.

7. Bring to a boil and then simmer:

Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the black eye beans are tender and the gravy has thickened.

8. Cook the tarka:

While the curry is simmering, prepare the tarka. Heat the oil in a small pan over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for a few seconds until fragrant. Add the dried fenugreek leaves and remove from heat immediately.

9. Garnish and serve:

Once the curry is cooked, stir in the prepared tarka. Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or roti.

Tips:

• For a richer flavour, you can add 1 tablespoon of yogurt to the curry in the last few minutes of cooking.
• If you prefer a spicier curry, you can add more chili powder to taste.
• You can also add other vegetables to the curry, such as carrots, potatoes, or peas.
• This curry is best served hot, but it can also be reheated.

Additional Notes

• Black eye beans are a good source of protein and fibre.
• This curry is a great source of iron.
• This curry is gluten-free.

I would like to add that you can use canned black eye beans instead of soaking and cooking dry black eye beans. Canned black eye beans are a great option for a quick and easy meal. Just be sure to drain and rinse the beans before using them.