It has been a month since I’ve posted anything on this blog! What have I been up to, you may be wondering? Well, for the month of June, I was in the beautiful city of Durban, located in SOUTH AFRICA! I’ll be posting about my adventures in the next post! A week after we came back from South Africa, 2 of my best friends got married. It was one of the most beautiful weddings we attended and I’m so glad I was able to part of the party and stand by them.
On to what I do best..cooking! Last week, my mom wasn’t feeling too well so I decided to cook dinner for the family. I ended up cooking black eyed beans (chora) and it turned out AMAZING! This dish is so simple to cook and if you have a pressure cooker, you can have dinner on the table in 30 minutes! I didn’t think about the pressure cooker until I started cooking, so the process was a bit longer but it still was amazing. Also, I didn’t bother using dried beans since it takes too long. I just bought frozen organic beans and they turned out fine.
- 2 cups black eyed beans, frozen or dried which were soaked overnight and boiled
- 2 tsp red chili powder, or to taste. I used a mixture of red chili powder and kashmiri powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp amchur (dried mango) powder*
- a pinch of hing (asafetida)
- 2 tsp black mustard seeds (rai)
- 2 tsp cumin seeds
- 3 tsp neutral flavored oil
- salt, to taste
- 2 big onions, finely chopped
- 2 big tomatoes, finely chopped
- 3 tsp ginger and garlic paste
- 1.5 tsp garam masala powder
- 3 cups water or as needed
*can be found at any Indo-pak grocery stores
- Heat oil on medium heat and add mustard seeds and cumin seeds. Allow the cumin seeds to sizzle and mustard seeds to pop.
- Add the hing and onions and cook until they turn a light brown color
- Add ginger and garlic paste, cumin and coriander powder, mix and cook for 2 minutes
- Add amchur powder and cook for 30 seconds
- Add tomatoes and a bit of salt and cook until the tomatoes get mushy and mix in with the onions, about 5-7 minutes
- Add red chili powder and garam masala and cook until the oil separates from the mixture
- Add the black eyed beans, 2 cups of water and salt. Mix well, cover and cook on medium-low. If you used dried beans that were cooked, it should about 10 minutes, however, because I used raw frozen beans, they took about 35-40 minutes to cook.
- While the mixture is simmering, adjust water if it’s becoming too dry (hence why I put 3 cups of water in the ingredients section).
- Taste and adjust the spices accordingly!
- Serve hot with roti and rice!