Black eyes beans curry

Black-eyed beans curry is one of the regular curries made in Punjabi kitchens. This is also my absolute favorite because unlike other beans which need overnight soaking, this can be prepared in a jiffy without any soaking time. My mother used to make this lip-smacking curry and we simply loved it !! It is called "lobhia" in a lot of places, we call it "rongi". A lot of people mistake it for soyabean but it's entirely different. Today sharing the wonderful recipe from my mother's kitchen. This can be eaten with chappati or paratha. Tastes more amazing the next day because the flavors blend together for such a long time.

Ingredients:

Black eyed beans: 2 cups
Cooking oil: 2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Ginger (grated): 1 inch
Garlic (grated): 3 cloves
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Cumin seeds: 1 tsp.
Coriander leaves to garnish

1. If possible, soak the beans in warm water for about an hour. This is not necessary but can soak for easy absorption in the curry in less time. You can soak it anywhere between 15 minutes to 90 minutes. Pressure cook the soaked beans till 4-5 whistles are sounded. Keep aside and prepare the curry.
2. Heat oil and crackle the cumin seeds. When it splutters, add onions and fry until they start becoming transparent. Add the garlic and cook it for about a minute. 
3. Add tomatoes, green chilli and ginger to the pan, mix well and sprinkle salt. Mix well and let it cook until the tomatoes become soft and mushy.
4. Add the red chilli powder and turmeric powder, give a stir and cook for another minute. 
5. Add the boiled beans to this masala (without the water) and mix well. Let cook for about 10 minutes so all the masala gets incorporated in the beans. Do not throw away the water in which the beans are boiled.
6. Transfer this complete mix to the pressure cooker with the water. Add little more water if required and mix well. Let boil at low-medium flame for about 15-20 minutes.
7. Turn off the flame and add the garam masala. Cover and let sit for 10 minutes. Remove cover, garnish with coriander leaves and serve !!

I prepared this Black eyed beans curry in my slow cooker as well and it came out like magic! It does save a lot of time and could be prepared either as one pot dish or making the masala separately. I make my masala separately whenever I have time otherwise it all gets cooked together and it turns out to be a super awesome dish, every time. 

The ingredients to the dish are exactly the same as mentioned above in the pressure cooker method. 

1. Wash and soak the beans in warm water for about an hour. This is not necessary but can soak for easy absorption in the curry in less time. You can soak it anywhere between 15 minutes to 90 minutes. 
2. Drain the water and add the soaked beans to the slow cooker. 
   
3. Add 4 cups of water and salt. Cover and let the beans boil on low setting overnight or for about 8-10 hours. 
   
4. While the beans are getting boiled, you can prepare the masala. It will take only about 15 minutes but brings out the best flavors if the masala is prepared in a pan and then added to the curry. 
5. To prepare the masala is exactly the same way as done in the pressure cooker method. Heat oil and crackle the cumin seeds. When it splutters, add onions and fry until they start becoming transparent. Add the garlic and cook it for about a minute. 
6. Add tomatoes, green chilli and ginger to the pan, mix well and sprinkle salt. Mix well and let it cook until the tomatoes become soft and mushy.
7. Add the red chilli powder and turmeric powder, give a stir and cook for another minute. 
   
8. Add this whole masala to the slow cooker. 
   
9. Mix well, cover and leave on low for another 8-10 hours. 
10. Finally, add the garam masala and give a stir and turn off the slow cooker. 
    
11. Garnish with fresh coriander leaves and serve. 
    
12. Alternatively if you would not like to go in the hassle of making the masala separately, just chop everything finely: onion, tomato, ginger, garlic, green chili. Add all of this and salt, red chili powder and turmeric powder to the boiled beans and stir. Leave for 8-10 hours. It turns out amazing both ways. 

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Looking for more Punjabi recipes? Try this Dal Makhani recipe, Dal Bukhara recipe, Punjabi Dal Fry and Punjabi Rajma Masala.