Black-eyed beans with mushrooms/Lobhia aur khumbi
Created by sean, Monday, 27 March 2006
Description
Excellent bean dish with no need for pre-soaking
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4
- 225g dried black-eyed beans, picked over, washed and drained
- 1.15l water
- 225g mushrooms
- vegetable oil
- 1tsp whole cumin seeds
- 2.5cm cinnamon stick
- 150g onions, peeled and chopped
- 4 cloves garlic, peeled and finely chopped
- 400g tomatoes, peeled(or not) and chopped
- 2 tsps ground coriander seeds
- 1tsp ground cumin
- 1/2tsp ground turmeric
- 1/4tsp cayenne pepper
- 2tsps salt
- pepper
- A heap of chopped fresh coriander
Method/steps
- Put beans and water into a pot and bring to the boil.
- Cover, turn heat to low and simmer for two minutes.
- Turn off heat and allow to rest for one hour.
- Slice mushrooms.
- Heat oil on a fairly high flame. When hot add cumin seeds and cinnamon stick.
- Give them a few seconds then add onions and garlic.
- Fry until browned at the edges.
- Add mushrooms and fry until softened.
- Add tomatoes and ground spices.
- Stir and cook for a minute.
- Cover, turn heat to low and cook for ten minutes. Remove from heat.
- Bring beans back to boil, cover and simmer for 20 minutes or so until tender.
- Add mushroom mixture, salt, pepper and fresh coriander.
- simmer until you feel happy with it(30mins plus).
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