Black Eyed Beans Chaat

1 C Black Eyed Beans
1 tsp oil
1 tsp Cumin (Zeera)
1/8 tsp (pinch) Asafoetida (Hing)
1 tsp salt
1/4 C tomato -- chopped
1/4 C onion -- chopped
1/4 C cucumber -- chopped
2 tsp lemon juice
cilantro for garnish

Soak the beans in 2 C water, for an hour.  Do not drain. Pressure cook them on high for one pressure and 3 mins on low.  Let the pressure release naturally.  Meanwhile, chop the onion, tomato and cilantro.  Heat the oil, and add the asafoetida and cumin.  Turn the heat to low, and add in the beans and the salt.  Saute, make sure that the water from the beans dries.  Once the beans are dry, take them off the heat. Garnish with onions, tomato, cucumber and cilantro, and add in the lemon juice.

Enjoy like a chaat, or for breakfast, with a slice of sourdough.