Indian Black Eyed Beans Curry Recipe Video


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
VegetarianMain Ingredient


 Black eyed beans1 Cup (16 tbs) (Lobia / Chawalie)
 Oil2 Tablespoon
 Cumin seeds1 Teaspoon (Jeera)
 Asafoetida1 Pinch (Hing)
 Coriander powder1 Tablespoon (Dhania)
 Ginger1 Tablespoon, shredded (Adrak)
 Red chili powder1⁄4 Teaspoon
 Turmeric1⁄4 Teaspoon (Haldi)
 Mango powder1⁄2 Teaspoon (Amchoor)
 Garam masala1⁄4 Teaspoon
 Salt1 Teaspoon
 Water3 Cup (48 tbs)
 Tomato1 , chopped
 Green chili2 , for garnish (Or Red One)
 Lemon wedges2 (For Garnish)

Nutrition Facts

Serving size

Calories 246 Calories from Fat 84

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 527.3 mg22%

Total Carbohydrates 32 g10.6%

Dietary Fiber 7.1 g28.6%

Sugars 1.6 g

Protein 12 g23%

Vitamin A 7.5% Vitamin C 34.5%

Calcium 8.6% Iron 33.4%

*Based on a 2000 Calorie diet


1. Wash and soak beans for one hour or more.
2. In a small bowl, mix together the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a smooth paste.

3. Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds and as they crack add asafetida and spice paste; stir for a minute until spices start to leave oil.
5. In a pressure cooker, add the black-eyed beans, salt and water and close the lid; as pressure cooker starts steaming turn the heat down to medium and cook for about 6-7 minutes.
6. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
7. Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. As it will semi cook the tomatoes with steam.

8. Garnish the dish with chilies and lemon wedges,
9. Serve hot with Indian bread.

Making a paste with the spices will prevent the spices from burning.

Editors Review

Black eyed beans are high in protein and those who want to make their black eyed beans tasty should try to make a curry for a delicious twist. Chef Manjula, who is a Indian Curry expert shows us how to make these tiny little beans tasty and thereby a part of the daily diet. She makes them from scratch using dry beans, they are much cheaper than the canned ones and taste much better. She is making them in a pressure cooker which makes cooking lentils easy.