Curried Lobhia - The black eyed beans in Indian style

Sailu had once asked me if I had tried sprouting black eyed beans. I hadnt tried it then, but I was intrigued by her question. Any kind of dried beans, which can be used as seeds, should be able to sprout, but would it taste good? would it be bitter? I wondered and wondered and then decided to try it anyway. The wastebasket isn't very far from the sink, is it? ;)

Yes, It sprouted after soaking for 10 hrs and using this rinse & drain method for about another 8 hrs. And yes, It was delicious and didn't make the original recipe taste any different. Sprouts are a nutrition power house and that fact helped us relish the dinner even more.

The first time I had this dish, I was amazed. Jayshree, a Punjabi friend and colleague had got this for lunch; But we ended up eating out that day. When we returned back, She said her mother had specially made 'Lobhia and Rotis' for lunch and she was wasting it. Ofcourse, we offered to polish it off for her and boy! we did with the 'Ooohs' and 'Aaahs' the simply deliciously dish deserved. Only later did I come to know that it was ridiculously simple to make. Punjabis refer to this beans as Lobhia, whereas Maharastrians and many others call it 'Chowli'. I don't know what it is called in other regions, would love to know. Oh, btw, Black eyed beans are traditionally eaten on New year's day/eve in US for bringing good luck.

Black eyed Beans - 1 cup (soaked for 8 hrs or sprouted)
Onion - 2, finely chopped
Tomatoes - 2, finely chopped
Cummin seeds - 1 tsp
Chilli powder - 3/4 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Olive Oil - 2 tsp

Heat oil in the pressure cooker and add the cummin seeds. When the cummin seeds are roasted in the oil, add the onions and saute it until the onions turn slightly brown. Add the tomatoes and sprinkle a pinch of salt. Saute for 2-3 mins.

Add the turmeric powder, chilli powder, coriander powder and stir once. Add the soaked black eyed beans and add about 2-3 cups of water (You can more water too, it will evaporate when simmering, later). Pressure cook for about 4 whistles. When it cools down, open the cooker and add the remaining salt. Stir once and then turn on the stove to a low heat and simmer for about 10-15 mins and Serve piping hot. This goes very well with Rice or Roti.

(Apologies for no pics.. We polished it off, before I remembered to click a picture. Will add it when we make it next time!)

Note: You can add ginger-garlic paste too, but it will make the dish hot and spicy. The above dish is very mild and soft like a dal, but the blackbeans retain the shape (unlike dal).