The benefits of Black-Eyed Beans (Lobia) are so numerous that we can’t say enough in praise of it. They are loaded with nutrition and taste and plus it’s not at all expensive. It’s rich in proteins, fibres, anti-oxidants, potassium, and a whole lot of other nutrients. In many health magazines and articles, it’s listed among the Top Ten Superfoods. This is because it aids the proper functioning of the cells, tissues and other organs of the body. Also, helps reduce your cholesterol, lowers the risk of heart diseases, keeps a check on the insulin levels and thereby help aid in disease prevention too. Infact in the south East, eating Black-eyed peas on New Year is thought to bring prosperity all through the year.
Also black-eyed beans take a long time to digest, which mean it makes u feel full for longer. Therefore, it’s prefect for those on a diet or are health conscious.
So today we have this yummy recipe for Black-Eyed Beans Curry that you can easily eat with rice, chapathi, or some other bread like nan, tandoori roti. Try it out and I’m sure you’ll love it..
BLACK-EYED BEANS CURRY
- Black-Eyed Beans – 1 cup
- Onion – 2 chopped finely
- Tomato – 1/2 chopped
- Ginger-Garlic paste – 1 tablespoon
- Chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Turmeric powder – 1/4 teaspoon
- Green chillies – 2, slit vertically
- Oil – 3 tablespoons
- Coriander leaves
Soak the beans for about an hour in water. And then cook the beans in a pressure cooker with about 2-3 cups of water, salt and a little turmeric powder for about 2 whistles. Switch off flame and keep aside.
In a deep bottomed pan, heat oil and saute the onions till it’s translucent. Add the ginger garlic paste, and saute for another minute. Then add in the spices and stir till the raw smell is emitted.
Now add the chopped tomatoes and saute till they get all mushed up and the whole mixture starts moving together as one big mass.
When this happens and the oil starts separating, add in the cooked beans and stir well. Let it come to a boil. Add some of the chopped coriander leaves and mix. Check salt.
Let it cook on medium flame for about 5 minutes till the dish forms a thick gravy. (the gravy consistency is totally your choice. Add more water if you require more gravy).
Garnish with the remaining coriander leaves and serve hot!
Enjoy your nutritious meal.