Lobhia or Black-eyed beans are one of the more popular beans cooked across the Indian sub-continent. They are easy to prepare, very tasty, and chock full of nutrition - including calcium, folate, and Vitamin A!! They can be prepared in a dry vegetable style or in a more soupy way as a curry. They are excellent served with
Parathas or rice.
Ingredients:
2 cups lobhia, soaked overnight
1 black cardamom
1 tsp cumin
6 black peppercorns
2 bay leaves
1 small piece star anise
2 cloves
1/2 tsp turmeric
Salt, to taste
2 large dried red chillies
1 tsp ginger-garlic paste
1 large onion, diced
2 large tomatoes, diced
1 tbsp olive oil
Method:
- Pressure cook the lobhia with a pinch of salt and turmeric. If you do not have a pressure cooker, cook it in a pan until soft.
- In a large saucepan, heat the oil. Next add the cumin, cardamom, bay leaves, black peppercorns, cloves, and star anise. When these spices release a delicate aroma, add the onions and fry until transparent. Now add the chillies, and the chopped tomatoes.
- Cover and cook for 10 minutes, stirring occasionally.
- Now add the beans along with the water they were cooked in. Mix well. Boil and the cook on reduced heat for another 10 minutes.
- Adjust the seasonings, and serve steaming hot with rice.
Note: This curry can be frozen and will stay well for at least a month in the freezer. Pull it out when you have surprise guests for a meal, or you need to add one dish to your dinner!
Vegan Recipe
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