Lobia (Black Eyed Bean) Curry

Serves: 4

Preparation time: 10 minutes. Soaking time (lobia beans): 8 hours preferably overnight. Cooking time: 55 minutes.

Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet

Serve piping hot with rotis or paranthas and plain boiled brown rice

Ingredients:   

Tarka

3 tablespoons vegetable oil (use 40g butter/ghee to give a more flavoursome/creamy dish)

1 tablespoon cumin seeds

4 whole cloves

1 medium onion, chopped finely

200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly

1½ - 2 chillies (green finger), chopped finely

2 level teaspoons salt

½ -  ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes

 ½ teaspoon of garam masala

2 cloves of garlic, crushed

1 inch piece of fresh ginger, peeled and grated finely

Lobia

230g dried lobia, sorted to remove chaff/debris, rinsed and soaked in fresh water for at least 8 hours preferably overnight

750ml water (500 - 600ml water if using tinned lobia)

To finish off

handful of chopped fresh coriander

garnish with a knob of butter or ghee and fresh coriander leaves

Method:

1. Drain the soaked lobia and pressure cook inn 750ml water

2. In the meantime make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)

3. Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.

4. Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.

5. Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan

6. Add the pressure cooked lobia and liquid to the tarka, stir to combine. Bring back to the boil.

7. Turn down the heat to low/medium heat, place the lid on the pan and simmer gently for 20 minutes stirring occasionally.

8. Add the chopped coriander. Bring back to the boil on gentle heat and simmer for a minute or so.

9. Take off the heat. Serve piping hot garnished with fresh coriander leaves and a knob of ghee or butter.