BLACK-EYED BEANS CURRY
LOBHIYA CURRY
In the 80's when I was in Kenya, I stayed in a remote area for a year, where there was only one boarding school together with 50 teachers’ houses and very few shops and a post office outside the school, where we could buy some basic essentials and nothing else around for many kilometers. One day my neighbour, who was a very sweet African lady, informed me, that every Wednesday there is a market (farmer's market) outside the school campus, where farmers (mostly ladies) come from nearby villages and sell their products. She asked me if I am interested in shopping for a few things from them.
I enquired about what they were selling, then agreed and told her that I will accompany her because I didn't know the local language of that area. Next Wednesday when I went with her to the market, I was surprised to see that those women were not using the weighing scale and measuring their small sized fruits and vegetables with cups, like one full cup of berries is one shilling and big fruits and vegetables they were counting and selling like a pile of 4 tomatoes is one shilling. Initially, I thought why so, but later I realised that they are subsistence farmers who cannot afford the weighing scales.
The other thing which really surprised me was, to see them selling red kidney beans and black-eyed beans in those cups. Until that time I had no idea that Africans also grow and eat those beans. Let me remind my readers that, at that time there was no internet and Google and that was my first overseas trip to Africa. I asked my neighbour lady, whether they also grow and eat these beans and informed her that we Indians also like them. I was really glad to see those beans, which they were selling at a very reasonable price, and bought them along with other vegetables and fruits from that small village market.
Black-eyed beans stew or curry is a famous dish of the state of Punjab in India and it is regularly made in our house. This is one of my favourite dishes and my elder grandson always enjoys and appreciates his grandma whenever I make this dish. Last week when I made this curry, he really enjoyed with rice and told me, “You are the best grandma in the whole world”. I love hearing such compliments from my grandchildren, they make my day! This recipe is very simple, healthy and tasty; this stew can be enjoyed with rice, naan, and roti or dinner bun with some fresh green vegetable salad.
RECIPE
INGREDIENTS
1 cup black-eyed beans
1 medium onion
2 tbs tomato puree or one big tomato, finely chopped
1tsp ginger and garlic paste
2tbs butter or oil
1tsp cumin seeds
1tsp coriander powder
1tsp garam masala (optional)
salt and chilli powder to taste
½ tsp turmeric powder
METHOD
Rinse black-eyed beans two/three times in water and soak them overnight in three cups of water.
Add salt and turmeric powder and boil in the pressure cooker for 10 minutes after the whistle or boil in a pot for 30 minutes till they are done.
For garnishing (tadka) heat the butter in a frying pan, add cumin seeds, then garlic/ginger paste, saute for 2 minutes, add onion and fry them until golden brown. Add tomato puree and mix well.
Add garnishing (tadka) and garam masala in boiled black eyed beans.
Serve hot with naan, roti or white rice.
