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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Black eyed beans(soaked over night) - 225 g
- Cumin seeds(Jeerakam) - 1/2 tsp
- Onion(finely sliced) - 1 no
- Tomatoes(chopped) - 400 g
- Green chilly(slit) - 1 no
- garlic(crushed) - 2 cloves
- Ginger(paste) - 2 1/2 inch
- Curry paste - 2 tbsp
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Chilly powder - 1/2 tsp
- Coriander leaves(finely chopped) - 2 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a large pan and saute the cumin seeds until they splutter.
- Stir in the curry paste, cumin, coriander powder, chilly powder and salt. Allow it to cook for some time.
- Add in the tomatoes and cook it on low flame.
- Garnish with the coriander leaves and put off the flame.
- Black eyed bean curry is ready. Serve hot with chapatti, parota, etc.
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