Ingredients:

• 1/2 kg – black eyed beans/soybeans
• 3 tbsp – tandoori masala
• 2 large – Onions (finely chopped or julienned)
• 2-3 large Cloves – Garlic (finely chopped)
• 1 tsp – Ginger paste or fresh ground Ginger
• 2-3 – Green chillies
• 2 – fresh Tomatoes
• 1/4 tsp – haldi/turmeric
• 1 tsp – salt
• 1 tsp – oil
• 1/2 cup – yogurt

Method:

1. Soak the beans (soybean/black eyed bean) overnight in a bowl of water.
2. Heat oil in a non-stick cooking pan.
3. Saute onions, garlic, ginger paste and green chillies.
4. Add tandoori masala, turmeric, and tomatoes/tomato paste.
5. Keep sauteing all the ingredients in low to medium heat for about 15 mins.
6. The onions should be a little caramelized.
7. Add the beans and keep stir frying the beans in the masala for another 15 mins.
8. Add the yogurt as well.
9. Add appropriate amount of water for gravy and salt to taste.
10. If you don’t want too much gravy, then add less water.
11. Cook for another 15 mins over low heat.
12. llow the gravy to thicken a little.
13. Serve hot with basmati rice or hot parathas.

Recipe courtesy of Shyamolika