One of my favourite bean curries is lobhiya, made with black eyed beans. Since it is traditionally served with rice, it makes a perfect meal while I am on my elimination diet. It is also a great gluten free, vegan meal option.
You will need, two cups of black eyed beans. Wash the beans and soak them (overnight if possible as it helps break down flatulence causing compounds).
2 onions
I inch piece of ginger
1 green chilli
7 cloves of garlic
1 teaspoon of Kasoorie methi ( dried fenugreek leaves) if available
1/2 can of diced tomatoes
Salt
Chilli powder
Turmeric
Garam masala powder
Oil
2 bay leaves
3 cloves
4-5 black peppercorns
1 black cardamom
1, 2 inch piece of cinnamon bark
Water
In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.
Water
In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.
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