Black eyed(lobia) beans in tomato gravy.

Ingredients

• 2 cups dry black eyes beans
• 3 medium ripe tomatoes
• 1.5 teaspoons salt
• 1.5 teaspoons turmeric
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1.5 teaspoons chilli powder
• 2 tablespoon sunflower or olive oil
• 1 teaspoon garlic paste
• 1 tablespoon tomato puree
• ½ teaspoon mustard seeds

For Garnish:

• 1 tablespoon freshly chopped coriander
• 4 lemon wedges
• Few slices red onion
• 2 green chillies cut into slits.

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Preparation

• Soak the black eyed beans in water over night or at least 5-6 hours.
  Pressure cook the black eyes beans until tender.
• Chop the tomatoes and blend them to a paste.
• Heat the oil in a deep vessel, when hot add the mustard seeds.
  Sauté the garlic and add the blended tomato paste and tomato puree.
• Add the chilli powder, cumin powder, coriander powder, turmeric and salt.
• Cook until tomatoes and spices are blended together and gravy starts to separate oil.
• Add the pre cooked black eyed beans and also some of the water the beans were cooked in.
• Simmer black eyed beans in the gravy until all the spices infuse and a thick gravy forms. Add extra water to make more gravy if desired.
  Transfer to serving dish and garnish with chopped coriander, onion slices, chillies and lemon wedges.