Black Eyed Bean Curry Served with Brown Rice & Quinoa, paired with sliced radish. By Chef Khadija Hooda

Transport your taste buds to India with a hearty meal prepared with love. Comforting black-eyed bean curry served alongside nutty brown rice and quinoa, complemented by refreshing slices of radishes. A culinary journey awaits at our dinner table tonight.

Ingredients:

  • 2 cups cow beans / black eyed beans /lobiya soaked over night or minimum for 2 to 3 hours
  • 1/4 cup oil to cook the curry
  • 2 large onions chopped
  • 1 tsp cumin seeds
  • 2 to 3 Cinnamon sticks
  • Few curry leaves
  • 1 large potato cut into small cubes
  • 2 large chopped tomatoes
  • 5 chopped jalapeños
  • 3 to 4 tbsp green paste (ginger, garlic, chili & chopped coriander leaves in same quantity & blended them in blender)
  • 1 tbsp red Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander & cumin powder

Method:

  1. In a pan add oil, chopped onions, curry leaves jeera / cumin seeds & cinnamon stick saute on medium flame until light golden brown,for 4 to 5 minutes.

  2. Add potatoes & let it cook for 3 to 4 mins.

  3. Add green masala & saute for 2 more minutes.

  4. Add cooked beans followed by tomatoes &. all dry spices. ( chili powder, turmeric powder & coriander & cumin powder & salt as per taste.

  5. Mix gently & add jalapeños optional.

  6. Add boiled beans water & cover the lead & cook for 5 minutes.

  7. Garnish with chopped coriander leaves & serve hot with phulka rotis ( Indian bread ) or rice quinoa or millet, paired with any salad by side & enjoy.

Chicken pieces or pumpkin too can be added instead potatoes. 

Soak your beans or lentils day prior or minimum few hours prior. By doing this their nutritional values increases & cooks faster..

Can be garnished with handful of chopped coriander leaves. 

See who’s putting #beansonthemenu