Black Eyed Bean Curry

Black Eyed Bean Curry

Ingredients :
250gms lobia / chawli / black eyed peas (soaked overnight with a pinch of asafoetida)
2 tsp oil
3 medium onions
1.5- 2 inch ginger
6 - 10 garlic cloves
2 tbsp saunf / fennel seeds
1 tbsp corriander powder
half a grated coconut fresh
2 tbsp dessicated coconut (this adds a second texture
1 tomato chopped
1 tsp turmeric powder
1-2 tsps red chilli powder
1 tsp Maharashtrian masala (goda masala)
1 handful chopped corriander for garnishing


Method :
Pressure cook the soaked lobia / chawli / black eyed peas in enough water to cover + a little more.
You can either drain and discard the water or use the liquid when making the usal. I prefer to use it.
To make the masala, take the pan that you plan to cook the usal in (large enough)
Heat 1 tsp oil
Add 2 chopped onions and fry till translucent.
Add ginger and garlic and fry till they start releasing their aroma.
Add fennel seeds powder and coriander powder
Add the fresh and dessicated coconut and roast on a low flame (coconut burns quickly, so keep an eye on it)
Turn off the heat when the coconut turns golden brown
Cool the mixture and then grind it fine .
In the empty pan, heat the other tsp of oil.
Add the remaining chopped onion and tomato and fry till cooked.
Now add the ground masala and fry for a couple of minutes before adding the spice powders.
Stir well and add the pressure cooked lobia / chawli / black eyed peas.
If you are using the water that you cooked the chawli in (it may be black in colour, don't worry about it), be
careful how much water you add to the pan.
Add salt to taste and bring it to a low simmer.
Keep cooking on a low flame until the ingredients are all cooked and the chawli has absorbed the flavours.
Garnish with chopped fresh corriander.
Serve hot with steamed rice or phulkas / rotis