No Onion No Garlic Black Eyed Beans Curry (Chawli/Lobia/Cow Peas)
Description
This No Onion No Garlic Black Eyed Beans (Chawli/Lobia/Cow Peas) Curry is a delightful and flavorful North Indian side dish that pairs perfectly with roti or rice. Ideal for those looking for a simple, quick, and healthy recipe, this curry is made by simmering black eyed beans in a mix of aromatic spices, fresh coconut, and groundnut powder, creating a rich and tasty gravy. Not only is it a nutritious dish, but it’s also an excellent option for religious and festive occasions as it’s free from onions and garlic. The addition of kokum and jaggery balances the flavors beautifully, giving the curry a hint of tanginess and sweetness.
This comforting curry is a wonderful choice for a wholesome, protein-packed lunch or dinner, and it can easily be prepared in less than an hour, making it perfect for busy weekdays or special occasions.
Cuisine: North Indian
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup, soaked in water for 7-8 hours |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Fresh coconut | 1 tablespoon |
| Groundnut powder | 1 tablespoon |
| Kokum (Malabar Tamarind) | 3 pieces (or use 1/2-1 teaspoon tamarind pulp) |
| Jaggery, grated | 1 teaspoon |
| Maharashtrian Goda Masala | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Cook the Beans
Start by cooking the black eyed beans in a pressure cooker with 2 cups of water. Cook for 1 whistle on high heat, then reduce the heat to low and let it simmer for 10-15 minutes. The beans should be soft but not mushy. Set aside. -
Prepare the Spice Base
In a heavy-bottomed pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and let them crackle. Add the cumin seeds and cook for a few seconds until fragrant. -
Add Ground Spices
Stir in the asafoetida (hing), turmeric powder, red chilli powder, and Maharashtrian Goda masala. Mix everything well to combine the spices with the oil. -
Add the Cooked Beans
Next, add the cooked black eyed beans along with the water they were cooked in. Stir to mix the beans with the spices. -
Add Flavor Enhancers
Add the kokum skin (or tamarind pulp), grated jaggery, groundnut powder, fresh coconut, and salt to the pan. Stir everything well, ensuring the spices are evenly distributed. -
Simmer the Curry
Reduce the heat to low and let the curry simmer for 3-4 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld together. -
Serve
Once the curry has thickened slightly and the flavors have come together, remove it from the heat. Serve the No Onion No Garlic Black Eyed Beans Curry hot with roti or rice. For an added touch, serve it with a refreshing kachumber salad on the side.
Tips for the Perfect Curry
- Pressure Cooking: Be careful not to overcook the beans in the pressure cooker; they should be tender but not falling apart.
- Kokum Substitute: If you cannot find kokum, tamarind pulp is a great alternative that still gives the curry its signature tang.
- Adjust Spice Levels: You can adjust the amount of red chilli powder to suit your spice preference.
- Fresh Coconut: Grated fresh coconut gives a rich flavor to the curry. If fresh coconut is unavailable, desiccated coconut can be used as a substitute, though the flavor may be slightly different.
This No Onion No Garlic Black Eyed Beans Curry makes for a wholesome and delicious addition to your meal plan. Whether you’re cooking for a festive occasion or simply craving a healthy, comforting dish, this recipe will deliver both flavor and nutrition in every bite.
