1 C Black Eyed Beans (Lobhiya/Raungi)
2 tsp Oil
1 tsp Cumin (Zeera)
1/8 tsp Asafoetida (Hing)
1 tsp Salt
2 Tomatoes, medium sized
1/2 tsp Ginger
1 Small green chile
Soak lobhiya in 2 C of water for an hour. Add 1/2 C more water, and pressure cook (1 whistle, and 3 minutes on low heat after that). Let the pressure release naturally.
Meanwhile, grind the tomatoes with the ginger and green chile.
Heat a pan, and then add oil to it. When the oil is hot, reduce the flame to low. Now add the asafoetida, then the cumin, and swirl them in the oil. Immediately follow with the tomato puree. Cook the tomato puree on medium low heat, stirring occasionally, until much reduced (the oil will glisten on the tomatoes). Add in the boiled lobhiya and salt. Stir, and it is ready to eat!
Accompaniments: Eat with chapati, or with a piece of sourdough bread.
2 tsp Oil
1 tsp Cumin (Zeera)
1/8 tsp Asafoetida (Hing)
1 tsp Salt
2 Tomatoes, medium sized
1/2 tsp Ginger
1 Small green chile
Soak lobhiya in 2 C of water for an hour. Add 1/2 C more water, and pressure cook (1 whistle, and 3 minutes on low heat after that). Let the pressure release naturally.
Meanwhile, grind the tomatoes with the ginger and green chile.
Heat a pan, and then add oil to it. When the oil is hot, reduce the flame to low. Now add the asafoetida, then the cumin, and swirl them in the oil. Immediately follow with the tomato puree. Cook the tomato puree on medium low heat, stirring occasionally, until much reduced (the oil will glisten on the tomatoes). Add in the boiled lobhiya and salt. Stir, and it is ready to eat!
Accompaniments: Eat with chapati, or with a piece of sourdough bread.
