A hearty wholesome and very delicious beans made into a curry with sautéed mushrooms.
LOBIA aur GUCCHI ki KARI
This is my husband favorite beans and he loves it in a stew like this. It’s delicious as is without rice or serve it with your favorite carb like rice, quinoa, or any Indian flatbread. To make a thin stew add a little extra water or broth or even coconut milk and a squeeze of lemon juice and serve it steaming hot. Mushrooms adds so much body and meatiness to this stew, its wonderful for days when you want a satisfying hearty meatless meal.
I prefer soaking dried beans and cook it in a pressure cooker or istapot, the other option is to use frozen black eyed peas and cook according to the package instructions then follow the recipe. I don’t encourage canned black eyed peas it doesn’t render the right texture in my opinion, but it’s your call. If mushroom not your thing green beans, broccoli or any other sturdy veggie will work well too.
Mushrooms adds so much body and meatiness to this stew, its wonderful for days when you want a satisfying hearty meatless meal.
Hope you like it as much as we do.
INGREDIENTS
- 1 cup black eyed peas, soaked overnight or at least a hour in hot water, alternately use frozen, defrosted. cook the beans for 15 minutes, soft and slightly disintegrating
- 1 medium yellow onion finely chopped
- 1-2 inch chubby piece of ginger, minced, depending on how strong of a ginger flavor you like
- 3 cloves garlic minced
- 1/2 teaspoon cumin seeds
- 1/2 tsp ground turmeric
- 1 teaspoon paprika or any mild unsmoked chilli powder
- 1/2 teaspoon Garam masala
- 4-5 Roma tomatoes, chopped little over a cup
- 1 Hot green chilli or as you much as you like
- Sea salt and pepper to taste
- 1-2 tablespoons any neutral tasting oil
- 200 grams Bella mushroom, sliced and sautéed in a little oil
DIRECTIONS
Warm oil in a sauce pan. Add the cumin seeds and stir till they sizzle and pop.
Add the onions and sauté for 5-7 minutes till soft on medium heat. Add the garlic, ginger, green chilli and fry further. Now add the turmeric, Garam masala, paprika and chopped tomatoes.
Stir and cook on low heat so the tomatoes cook to-a soft consistency about 5 minutes. Add salt and cooked beans, add a little more water to thin out, stir and bring it back to a boil. Simmer for another 4-5 minutes covered. Add the mushroom and heat through. Serve as is or with some rice or roti or naan.
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