Ingredients 1 cup black-eyed beans teaspoon cumin seeds 1 teaspoon finely grated ginger cup freshly pureed tomatoes

es teaspoon turmeric powder 1 teaspoon finely chopped green chillies 1 teaspoon coriander powder 1 teaspoon sugar 1 teaspoon lemon juice or tamarind extract 1 teaspoon oil 2 tablespoons chopped coriander leaves salt to taste Method Soak the beans for 2 hours in 2 cups of water, adding more water if the beans absorb more water than added. Cook the beans along with the water it was soaked in plus an addition of 1 cup of water until soft and tender making sure it does not become mushy*. Keep aside. Heat oil in a saucepan on medium heat; add the cumin seeds and ginger and allow it to crackle. Stir in the tomatoes and saut on medium heat until it begins to bubble. Stir in the turmeric powder, coriander powder, garam masala powder, green chillies, salt, sugar and the cooked beans. Allow the mixture to come to a boil. Once the mixture comes to boil, turn the heat to low and simmer the mixture for 15-20 minutes