Punjab Lobhia (Blackeye) Curry....India

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Punjab Lobhia (Blackeye) Curry....India

 

2 cups blackeye beans

salt to taste

1 1/2 tsps. coriander powder

3/4 tsp. cumin powder

1/2 tsp. turmeric powder

2 tbsps. ghee or butter

3/4 inch fresh ginger root, minced

1/2 tsp. cumin seeds

1 medium tomato, chopped

 

Soak beans overnight in water, covered generously.

Next day, drain beans, cover with fresh water and

bring to boil. Add salt, coriander, cumin and

turmeric. Simmer until beans are just tender, about 30

to 45 minutes. Heat ghee in deep saucepan. Add ginger

and cumin. Fry 10 minutes and add tomato. Cook another

5 minutes and add beans and cooking liquid. Continue

to simmer, uncovered, until beans are soft but not

completely dissolved. Mixture should be soupy.