Black-eyed beans

Method

1. Soak 1 cup of dry black-eyed beans in lukewarm water for 4-5 h.

2. Add cooking oil to a hot pan and keep on medium flame.

3. Add cumin seeds once the oil is heated and sauté.

4. Then add 1 tbsp of tomato puree, 1 tbsp of onion paste, 1 tsp ginger garlic paste to the hot oil pan and sauté, let it cook until it starts getting dried.

5. Add set quantity of spices (¼ tsp tsp turmeric, 1 tsp coriander powder, ½ tsp garam masala, ¼ tsp dried mango powder) one by one and mix well. Let it cook for 5 more mins on high flame, add pinch of salt as you like.

6. To this add soaked black-eyed beans (drain the excess water first) and mix well

7. Add equal quantity of boiling water gradually and let it cook on medium flame with lid on – cook until the beans are soft and dry.

8. Turn off the flame and transfer the 'Black-eyed beans' to a serving bowl.

9. Can be served for afternoon meal – with Dahl and rice or as evening snack with finely chopped coriander and freshly squeezed lemon juice.