Chora nu shaak (black-eyed bean curry)

Part of everyday cooking is great simple food. Being vegetarian, pulses and beans are the main form of protein so we try to have them either with every meal or as often as we can in a week. The addition of the basic Indian spices and herbs, makes this a simple yet substantial meal. Chora are said to be low in fat, and have no cholesterol, and are high in iron, potassium and fibre. The reason why I am adding such a simple and basic recipe is to  either give people ideas and help create something different with the same old beans or even help students to cook while away from home.

I tend to use the dry black- eyed beans, however you can use tinned beans, in which case your cooking time will be reduced a great deal.

Ingredients

Preparation time: 15 mins plus over night soaking time                 Cooking time: 45 mins to 1 hr           Serves: 2

200g (1 cup) Black-eyed beans (Chora)

1 tbsp oil

1 onion chopped

1/2 cup tomato pulp (I use a peeled plum tomatoes from a tin)

1/4 tsp each of mustard seeds (rai) & cumin seeds (jeeru)

1/8 tsp asoefatida (hing)

1 tsp salt

1/2 tsp each of turmeric, cumin, coriander and chilli powder

2 tbsp chopped coriander

Method

1) Soak the chora overnight in warm water. The following morning, rinse and cook in a pressure cooker for about 15 minutes with enough water to cover the beans.

2) Chop the onions and heat the oil in a sauce pan. Once hot, add the mustard, cumin seed and asoefatida. As soon as it starts to crackle add the chopped onions.

3) As soon as the onions become translucent add the beans, tomato, spices, and if required add about half to a quarter cup of  water – just enough to cover the beans. Let it cook for a while and then add the chopped coriander. Let the liquid thicken and you are ready to serve with rice or roti. Enjoy !