Sunday, April 19, 2009

Black Eyed Bean Curry

Know What You Eat: Beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure.


2 cups Black eyed beans (soaked & pressure cooked)
1/2 cup finely chopped / crushed tomatoes
3 tsp Olive/Canola Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp turmeric pwd
1/2 tsp red-chilli pwd
1/2 coriander-cumin pwd
1/2 garam masala pwd
1/2 tamarind pulp
1 tsp jaggery
Salt to taste


1 Heat oil and add the mustard seeds, once it stops spluttering add cumin & asafoetida powder crushed tomatoes and cook for a while, now add all the rest of the ingredients and let it simmer for a while.
2 Remove from flame and serve hot. Garnish with cilantro (optional)

Note: Can be best served with Basmati Rice, Indian Breads.

Event Participation:

This dish goes to RCI Jain Saatvik Cooking, hosted by PJ & Lakshmi


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