This is a typical South Indian dish. I got this recipe from a blog called Tamil recipes and made some modifications according to my taste and it turned out to be a hit.
Ingredients:
Black eyed beans- 3/4 cup
Tomatoes- 2
tamarind- small lemon sized ball
Turmeric powder- 1/4 tsp
salt to taste
To grind:
coconut- 4 tsp
Split chick peas (Dalia)- 1 tsp
sambar powder- 1 tsp
red chilli powder- 1/2 tsp
whole black pepper- 1/4 tsp
corriander seeds- 1 tsp
cumin seeds- 1/2 tsp
Tomato- 1/2 of medium sized
curry leaves- 1 string
Grind the above ingredients to a smooth paste with 1/2 cup of water.
Seasoning
oil- 2 tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
asafoetida- a pinch
Method
Soak the black eyed beans overnite or you could soak it in hot water for 3 hours. Soak the tamarind in 1 cup of warm water for 10 mins and make a thick extract. Boil the beans with turmeric, chopped tomatoes and turmeric powder. Heat the oil in a pan. Add mustard seeds and fenugreek seeds. When the mustard crack add a pinch of asafoetida and curry leaves. Add the ground paste and saute it for 5 mins Add the tamarind extract, the cooked beans, salt and a cup of water and allow them to cook for 10 -15 mins on medium flame. Serve hot with rice.
Nutritional facts: Black eyed beans are rich source of soluble fibres, magnesium, iron, folate and proteins.
Ingredients:
Black eyed beans- 3/4 cup
Tomatoes- 2
tamarind- small lemon sized ball
Turmeric powder- 1/4 tsp
salt to taste
To grind:
coconut- 4 tsp
Split chick peas (Dalia)- 1 tsp
sambar powder- 1 tsp
red chilli powder- 1/2 tsp
whole black pepper- 1/4 tsp
corriander seeds- 1 tsp
cumin seeds- 1/2 tsp
Tomato- 1/2 of medium sized
curry leaves- 1 string
Grind the above ingredients to a smooth paste with 1/2 cup of water.
Seasoning
oil- 2 tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
asafoetida- a pinch
Method
Soak the black eyed beans overnite or you could soak it in hot water for 3 hours. Soak the tamarind in 1 cup of warm water for 10 mins and make a thick extract. Boil the beans with turmeric, chopped tomatoes and turmeric powder. Heat the oil in a pan. Add mustard seeds and fenugreek seeds. When the mustard crack add a pinch of asafoetida and curry leaves. Add the ground paste and saute it for 5 mins Add the tamarind extract, the cooked beans, salt and a cup of water and allow them to cook for 10 -15 mins on medium flame. Serve hot with rice.
Nutritional facts: Black eyed beans are rich source of soluble fibres, magnesium, iron, folate and proteins.
