Are you craving a delicious, healthy, and easy vegetarian meal? Look no further! This black eyed beans Indian recipe is perfect for a quick weeknight dinner or a satisfying weekend lunch. Packed with flavor and nutrients, this dish is sure to become a family favorite. It's a fantastic example of homemade cooking at its best, requiring minimal effort for maximum taste. This recipe offers a delightful blend of spices creating a truly authentic Indian experience. Let's dive in!
Ingredients:
- 1 cup black eyed peas (lobia), rinsed and soaked overnight (or for at least 4 hours)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 inch ginger, grated
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 1/4 tsp red chili powder (optional, for extra heat)
- 1/4 cup chopped cilantro
- 2 tbsp oil
- Salt to taste
- 1/2 cup water (or as needed)
Instructions:
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Pressure Cook the Beans: In a pressure cooker, add the soaked black eyed peas, 3 cups of water, and a pinch of salt. Pressure cook for 3-4 whistles or until the beans are tender but not mushy. Allow the pressure to release naturally.
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Sauté Aromatics: Heat oil in a pan or pot over medium heat. Add the chopped onions and sauté until golden brown. This step builds a flavorful base for the dish.
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Add Spices: Add the grated ginger and green chilies to the pan and sauté for another minute until fragrant. Now, add the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder (if using). Sauté for 30 seconds, stirring continuously to prevent burning.
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Incorporate Tomatoes: Add the chopped tomatoes to the pan and cook until they soften and release their juices. This usually takes about 5-7 minutes.
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Combine and Simmer: Add the pressure-cooked black eyed peas to the pan. Stir well to combine all the ingredients. Add 1/2 cup of water (or more if needed) to achieve your desired consistency. Season with salt to taste.
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Garnish and Serve: Bring the mixture to a simmer, cover, and cook for about 5-7 minutes, allowing the flavors to meld. Garnish with fresh cilantro before serving.
Tips for the Best Black Eyed Beans Indian Recipe:
- Soaking the beans: Soaking the black eyed peas overnight significantly reduces cooking time and improves their digestibility.
- Spice level: Adjust the amount of green chilies and red chili powder according to your spice preference. Start with less and add more as needed.
- Consistency: Add more water if you prefer a thinner curry; less water for a thicker, drier consistency.
- Serving suggestions: Serve hot with rice, roti, naan, or even as a side dish.
Variations:
- Add vegetables: Enhance the nutritional value and flavor by adding other vegetables like potatoes, carrots, or peas.
- Coconut milk: For a richer, creamier curry, stir in 1/4 cup of coconut milk at the end of cooking.
- Lemon juice: A squeeze of fresh lemon juice at the end brightens the flavors.
Nutritional Information (per serving, approximate):
This recipe provides a good source of protein, fiber, and various vitamins and minerals. The exact nutritional information will vary depending on the specific ingredients used and serving size. However, it's generally a healthy and satisfying meal option.
This black eyed beans Indian recipe is a simple yet flavorful dish perfect for those seeking quick dinner ideas or healthy meals. The easy-to-follow instructions and helpful tips make this recipe accessible to cooks of all levels. Enjoy!