BLACK EYED BEANS CURRY

INGREDIENTS:
1. BLACK EYED BEANS - 1 1/2 CUPS
2. ONION - 1 (FINELY CHOPPED)
3. TOMATOES - 1 1/2 (CUT IN TO PIECES)
4. TOMATO PASTE - 3 TSP
5. GREEN CHILLIES - 3 (CHOPPED)
6. MUSTARD SEEDS - 1/2 TSP
7. CUMIN SEEDS - 1/4 TSP
8. TURMERIC POWDER - 1/4 TSP
9. CHILLY POWDER - 1/2 TSP
10. CORIANDER POWDER - 1 TSP
11. CURRY LEAVES - FEW
12. SALT - ACC. TO YOUR TASTE
13. OIL - 3 TBSP
14. CILANTRO FOR GARNISHING

METHOD:
1. SOAK BLACK EYED BEANS OVERNIGHT WITH SUFFICIENT WATER .
2. PRESSURE COOK THE BEANS WITH SUFFICIENT WATER AND LITTLE SALT .
3. HEAT OIL IN A KADAI AND ADD MUSTARD SEEDS AND CUMIN SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD THE CHOPPED GREEN CHILLIES AND ONION . FRY FOR COUPLE OF MINUTES .
4. ADD THE CUT TOMATOES AND FRY FOR ANOTHER MINUTE .
5. ADD TURMERIC POWDER, CURRY LEAVES, CHILLY POWDER, CORIANDER POWDER TO THE KADAI .
6.FINALLY, ADD TOMATO PASTE, COOKED BEANS AND SALT AND STIR IT WELL . LET IT COOK FOR ANOTHER 5 MINUTES ON A MEDIUM FLAME . CLOSE THE KADAI WITH A LID WHILE COOKING . GARNISH WITH CILANTRO AND SERVE IT CHAPATHIS . THIS GRAVY IS NOT VERY SPICY SINCE I HAVE NOT ADDED ANY GARAM MASALA TO IT . THIS COMBINATION OF CORIANDER POWDER AND BLACK EYED BEANS WORKS VERY WELL .
I WOULD PREFER TO USE THE STORE BROUGHT TOMATO PASTE SINCE THIS GIVES A NICE COLOR AND TEXTURE TO THE CURRY .

SERVINGS : UP TO 6 PEOPLE .