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.
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
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).