2 cups Lobia (Black Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small chilly, chopped
2 large slice ginger, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Soak beans in a bowl overnight. Drain the beans next day, cover them with fresh water and boil.
Add salt, cumin and turmeric. Cook for about 30 to 45 minutes, until the beans are tender.
Deep deep heat oil. Add ginger and cumin.
Stir in the tomato for 10 minutes. Remove the lobia (black eye beans) and fluid for another 5 minutes. Keep cooking, uncovered, until the lobby is smooth, but not completely dissolved.
The curry should be Soupy blend.