Black-Eyed Beans Curry

I'm back from my lovely trip to the Andaman. I found some interesting places to eat and I will blog about it very soon...until then enjoy the healthy recipe of black-eyed beans curry.

I find the black-eyed beans the most good looking beans. Not only are they low in fat, but when combined with other grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein.
They have a smooth texture, pea like flavor and are good when mixed with other vegetables. Go ahead and use these beans in your daily diet.

1 cup black-eyed beans (Lobia) soaked overnight and boiled
1tbs cooking oil (any refined oil/olive oil)
1 cup chopped onions
2tsp ginger-garlic paste
1 cup chopped tomatoes
3-4 curry leaves
1 sliced green chilli
2 cups coconut milk

for dry massala
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder

salt to taste
cilantro for garnish

Add oil in a pan. Put curry leaves in  hot oil and let it crackle. Add some chopped onions and ginger-garlic paste.Add chopped tomatoes and green chilli after onions are a little transparent. Add  the dry massala and some water. Allow the mixture to cook for about 2 minutes. Add  beans, coconut milk and salt. Cook for 20 minutes on low flame. Garnish with cilantro and serve hot with  rice or tortillas.I served mine with brown rice.

This is my submission to this month's My Legume Love Affair hosted by Divya from Dil Se.. and Susan from The Well-Seasoned Cook.