Chora Nu Shaak (Black Eyed Beans)

Preparation Time: 10 min. Cooking Time: 25 min. Serves 4

Ingredients:

2 x 400 grams Black Eyed Beans Cans

1 tsp Ginger Paste

1 tbsp Garlic Paste

½ cup Fresh Tomato Puree

1 tbsp Tomato Puree

2 tbsp Gram Flour

2 tbsp Oil

1 Dry Red Chilli

¾ tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Add the dry red chilli to the oil on medium heat. Once hot, add the mustard seeds until they crackle, about 10 seconds. Then, add the asafoetida, ginger and garlic paste.

2. Sauté for 30 seconds, add the gram flour, and sauté for another 30 seconds, then add the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, jaggery and salt.

3. Mix well, cook for 2 minutes, then add the beans and ½ cup of water. Bring it to a boil, then simmer for 10 minutes with the lid on, stirring occasionally.

4. Keep the curry thick, but do not let it go runny. If you think you need to add water, add a little.

Garnish with coriander leaves and enjoy hot with rotli and dal bhat!

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Chori Nu Shaak (Black Eyed Beans Curry) | The Rasoi Recipes