Black-Eyed Beans in Tomato-Yogurt Sauce

Source: http://srefoodblog.blogspot.com/


Ingredients:

1 tin black-eyed beans (440g)
3 medium tomatoes, chopped fine
1 mild chilli, minced (or hot chillies to taste)
1 large clove garlic, minced or grated
1 tbsp ginger root, grated
1/2 cup yogurt at room temperature, beaten lightly
2 tsp oil
2 tbsp chopped fresh coriander leaves for garnish

Spice mix:

1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp kamarkas (optional, use 1/2 tsp fennel seeds instead)

Method:

1. In a small pan, dry-roast all the seeds till they turn golden brown. Cool, then powder finely with a mortar and pestle.

2. Heat the oil in a pan and add the ginger, garlic and chillies. Fry for 30 seconds.

3. Add the tomatoes and stir, then cover and turn the heat down to medium-high, letting the tomatoes cook down to a mushy sauce.

4. Now add the yogurt one tablespoon at a time, stirring all the time to stop it from curdling.

5. When all the yogurt has been used up, add the powdered spices and stir. Then add the beans and salt to taste, stir again.

6. Let the sauce simmer on medium-low till the consistency is as thick as you want. Do not let the mixture boil on high heat.

7. Garnish with fresh coriander leaves and serve hot with rice.

NB: You can fry 1 tsp whole cumin seeds in 1 tsp oil and add that as seasoning to the hot beans, before adding the coriander leaves.