Uttarakhand Chudkani Lobia Black Eye Bean Pahadi Curry

Ingredients

• 1 cup lobia (black-eye beans / cowpeas) — soaked overnight and drained
• 1 tomato — roughly chopped
• 1/2 tsp turmeric
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 4 garlic cloves — sliced
• 1 tsp ginger — grated
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafoetida
• Salt to taste
• 1/2 tsp amchur (dried mango powder)
• Fresh coriander to garnish

Method

1. Drain soaked lobia. Pressure cook with 3 cups fresh water, chopped tomato and turmeric for 4 to 5 whistles until completely tender.
2. Drain saving the cooking liquid.
3. Heat 2 tbsp mustard oil to smoking in a pan.
4. Reduce to medium. Add cumin seeds — sizzle. Add asafoetida. Add sliced garlic — fry until golden. Add grated ginger. Stir 30 seconds.
5. Add coriander powder and red chilli powder.
6. Stir 30 seconds. Add the cooked lobia with 1.5 cups of the saved cooking liquid. Stir.
7. Simmer on medium heat for 10 minutes. Mash 4 to 5 beans against the side of the pot to thicken the curry naturally.
8. Add salt and amchur. The curry should be moderately thin — thinner than most North Indian bean curries.
9. This Pahadi preference for thinner preparations is intentional.
10. Add fresh coriander. Serve with roti or rice.