I am back with another exciting recipe with black eyed beans.It is a simple and delicious recipe that can be made with few available ingredients available in your kitchen.Any curry with fresh masala is always lip smacking and flavorful.It is a powerhouse of energy.
This week’s theme was suggested by my fellow blogger Seema who blogs at https://mildlyindian.com. Check out her blog for some amazing recipes.
My humble contribution for #164th #Foodiemonday #Bloghop theme #Beanpower is this black eyed bean curry / Arachuvitta Karamani sambhar.
Recipe for Black eyed bean curry / Arachuvitta Karamani sambhar:
1 Cup Black eyed bean
3/4th Cup Toor dal
Salt to taste
1/2 Tsp Mustard / Rai
1 Sprig Curry leaves
1 Tsp Ghee
Pulp of Tamrind (1/2 lemon size)
5-7 Mor molaga / Dry curd chillies
2 Tsp Channa dal
1 Tsp Moon dal (Split)
1/2 Tsp Black pepper corns
8 Dry Red Chillies
1.5 Tsp Dhania
1/2 Cup Grated Coconut (you can fresh or desiccated)
1/2 Tsp Tamrind
Dry roast all the ingredients mentioned for the masala. Dry roast grated coconut for a few seconds only. All the ingredients to cool.Grind all the ingredients until powdered fine.Add /2 water and grind to make a fine paste.
Soak black eyed beans for one hour. Boil black eyed beans and toor dal upto 2 whistles in a pressure cooker. Allow it to cool.
Take a wide bottom pan.Add ghee. Once the ghee melts roast the dried curd chillies untill they turn brown. Remove and place it on a paper towel. Now add the boiled beans and dal.Add tamrind pulp and masala paste and mix well. Add salt to taste. Mix well and allow it to boil for about 20-25 mins on low flame.Once done garnish with mustard tadka ,curry leaves and fried curd chillies.
Serve hot with rice or rotis!!