Black Eyed Beans Masala Recipe

Cooking Directions

• STEP 1.Soak the black eyed beans overnight and drain the water.
• STEP 2.In a pressure cooker, heat oil and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 4.Add the soaked black eyed beans and water. Pressure cook for 3-4 whistles or until the beans are tender.
• STEP 5.Once the pressure is released, open the cooker and simmer the beans for a few minutes until the desired consistency is reached.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the black eyed beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of coconut milk or cream to the masala gravy.

Storage and Serving

• Leftover black eyed beans masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the masala before serving and adjust the consistency with a little water if needed.
• Serve the black eyed beans masala with steamed rice, jeera rice, or roti for a complete meal.