Chora Nu Shaak (Black Eyed Bean Curry)

Soak black eyed beans in water for two hours.

Now pressure cook these soaked beans with water for three whistles high flame.

Note that the beans should become tender on pressure cooking but they do not get over cooked to avoid been mashy.

Now in a vessel heat oil and add asafoetida and cumin seeds.

As they crackle add chopped green chillies and grated tomatoes or tomato puree and little water.

Add the seasonings - salt, chili powder and let it cook till its colour changes.

Now add the boiled black eyed beans and jaggery and and little water to cook for another 10 minutes.

Turn off the flame and add lemon juice and mix.

Transfer to the serving dish and garnish with chopped coriander. Serve hot with rice , curd and chapati.