Black Eyed Bean Curry /Safed Lobia ka Salan
Ingredients
- Black Eyed Beans (safed lobia) 1.5 cups
- Oil 1/2 cup
- Onion 1 medium, sliced
- Cumin seeds 3/4 tsp
- Bay leaves 2
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 2, chopped
- Green chilies 3-4
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
After pressure:
- Chicken cube 1
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/4 tsp
- Fresh coriander chopped for garnishing
Preparation
- Wash and soak the beans in water overnight or at least 4 hours
- In a pressure cooker, add oil and sliced onions, cumin seeds, bay leaves and 1 green chili (chopped).
- Sauté until the onions start to turn golden.
- Add ginger and garlic paste and sauté until the raw smell goes off. Do not let the onions turn dark brown otherwise the curry will also be dark in color.
- Add chopped tomatoes and cook until the tomatoes are soft and mushy and the oil separates from the gravy.
- Now add salt, red chili powder, turmeric powder and 2 tsp coriander powder.
- Sauté for 1 minute until aromatic.
- Now wash the beans once again with fresh water and add to the gravy.
- Add 4 cups of water and pressure cook for 10 minutes.
- After 10 minutes , let the pressure release and cook for 5-10 more minutes stirring occasionally until completely done.
- Now add chicken cube and mix thoroughly.
- Add garam masala, 1/2 tsp coriander powder and cumin powder and green chilies. Mix and turn the flame off.
- Garnish with fresh chopped coriander.
- Serve hot with rice. Enjoy!
Black Eyed Bean Curry /Safed Lobia ka Salan
Ingredients
- Black Eyed Beans safed lobia 1.5 cups
- Oil 1/2 cup
- Onion 1 medium sliced
- Cumin seeds 3/4 tsp
- Bay leaves 2
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomatoes 2 chopped
- Green chilies 3-4
- Salt to taste
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Coriander powder 2 tsp
- After pressure:
- Chicken cube 1
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/4 tsp
- Fresh coriander chopped for garnishing
Instructions
- Wash and soak the beans in water overnight or at least 4 hours
- In a pressure cooker, add oil and sliced onions, cumin seeds, bay leaves and 1 green chili (chopped).
- Sauté until the onions start to turn golden.
- Add ginger and garlic paste and sauté until the raw smell goes off. Do not let the onions turn dark brown otherwise the curry will also be dark in color.
- Add chopped tomatoes and cook until the tomatoes are soft and mushy and the oil separates from the gravy.
- Now add salt, red chili powder, turmeric powder and 2 tsp coriander powder.
- Sauté for 1 minute until aromatic.
- Now wash the beans once again with fresh water and add to the gravy.
- Add 4 cups of water and pressure cook for 10 minutes.
- After 10 minutes , let the pressure release and cook for 5-10 more minutes stirring occasionally until completely done.
- Now add chicken cube and mix thoroughly.
- Add garam masala, 1/2 tsp coriander powder and cumin powder and green chilies. Mix and turn the flame off.
- Garnish with fresh chopped coriander.
- Serve hot with rice. Enjoy!