Ingredients:

• 2/3 cup – black eyed beans (soak for 2 hours in water)
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 tsp – Red Chilli powder
• 3/4 tsp – Dhania (coriander seeds) powder
• 3/4 tsp – Amchoor powder or juice of 1/2 Lemon
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Wheat flour
• 1/2 tsp – each mustard and Cumin seeds
• 3 pinches Asafoetida
• salt to taste

Method:

1. Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice).
2. Cool cooker before opening lid.
3. Drain, wash with running water, drain, keep aside.
4. Mix all dry masala and salt in 1/2 cup water.
5. Heat oil in heavy saucepan.
6. Add seeds, curry leaves, asafoetida. Allow to splutter.
7. Add masala mixture, cooked beans, 1/4 cup water, and mix well.
8. Bring to boil, reduce heat, simmer covered for 3-4 minutes.
9. When almost all water evaporates, sprinkle flour, mix and remove from fire.
10. Cover and keep aside for 2-3 minutes.
11. Pour into serving dish, garnish with chopped coriander.
12. Serve hot with rice or chapathi.
13. Variations: Kumtia, mathki, can all be prepared with the same method.

Recipe courtesy of Sify Bawarchi