Black-eyed beans are known as Lohbia in Pakistan. Traditionally, beans are eaten instead of meat which can be expensive. These beans are initially cleaned to remove any stones and grass matter, then washed. It is best to soak them overnight so that they double in size. They are eaten with rice and have a pouring consistency similar to Tarka Dhal. I prefer to eat them with roti (chupatti). Mint chutney and an onion salad is the best accompaniment.
450g (1lb) of black-eyed beans
They should be soaked overnight or a minimum of 2 hours
2-5 medium size onions
4-6 cloves of garlic
1.5cm (0.5 inch) of ginger finely chopped
1-2 tomatoes quartered
4 - 6 sprigs of fresh coriander
a pinch to half a teaspoon of chilli Powder
half a teaspoon of salt
half a teaspoon of garam masala
2-3 tablespoons of vegetable oil
half a teaspoon of haldi(turmeric)
1 teaspoon of dry coriander
2-3 teaspoons of double concentrate tomato paste
Approx 1 hour 40 minutes.
Clean the black-eyed beans of any stones or grass material. Remove any half beans or ones with holes in them. Wash and soak them overnight or a minimum of two hours in hot water.
Put all the beans in a large pan and add the chopped onions, garlic, ginger chillies,tomatoes,salt,chilli and turmeric. Cover the beans with water (twice the volume of beans).
Boil the beans for about an hour to an hour and a half. Make sure you cover the pan with the lid. Using a spoon remove a few beans to see if they are cooked. If when pressed with the spoon it goes through easily then the beans are cooked. Make sure most of the water is dry.
Add the oil and tomatoe paste and roast until the onions, garlic and ginger are thoroughly mixed. Continue for at least 5-7 minutes. Add the chopped corriander and mix for a few more minutes.
Depending on how you like the consistency either evaporate the water a little more or add some more hot water.