Dals Recipes - Punjabi Black-eye Beans Recipe

Ingredients

• 250g/9 oz black-eye beans, soaked overnight

• 2.8l/5 pts/12 cups water

• salt

• 90ml/6 tbsp ghee or oil

• 1 small onion, finely chopped

• 4 cloves

• 4 peppercorns

• 2 bay leaves

• 1cm/1/2 in cinnamon stick

• 1 black cardamom pod

• 3 large cloves garlic

• 2.5cm/1 in ginger root, chopped

• 1 onion, chopped

• 45ml/3 tbsp water

• 5ml/1 tsp ground coriander (cilantro)

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 400g/14 oz canned tomatoes

• 150ml/1/4 pt/2/3 cup natural (plain) yoghurt

Garnish

• 1.5ml/1/4 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Drain the beans then place them in a large pan with the water and salt. If you do not have a large enough pan, add the water gradually. Bring to the boil over a medium heat, reduce the heat to medium-low, cover and simmer for 1 hour 20 minutes until the beans are tender.

2. Meanwhile, heat the ghee or oil in a heavy-based pan and fry the onion, cloves, peppercorns, bay leaves, cinnamon and cardamom over a medium heat until golden brown. Blend the garlic, ginger, onion and water to a smooth paste in a blender or food processor.

3. Stir in into the pan and fry for a few minutes until golden brown. Stir in the coriander, cumin, garam masala, chili, turmeric and salt. Stir in the tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface of the mixture.

4. Stir in the yoghurt and cook until all the liquid has evaporated. Drain the beans and add them to the pan. Cook for a further 15 minutes or until the sauce is the consistency you prefer. Sprinkle with the garnish ingredients and serve hot with plain rice, chapatis, cauliflower, raita and a chicken dish.