Name: Black-Eyed Beans with Mushrooms (Lobhia aur khumbi)
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 teaspoons ground coriander seeds; 3 tablespoons chopped fresh green coriander, or fresh parsley may be substituted; 225 g/8 oz dried black-eyed beans (lobhia), picked over, washed and drained; 4 garlic cloves, peeled and very finely chopped; 2 teaspoons salt; 150 g/5½ oz onions, peeled and chopped; freshly ground black pepper; 225 g/8 oz fresh white or other mushrooms; 6 tablespoons vegetable oil; ½ teaspoon ground turmeric; 400 g/14 oz tomatoes, peeled and chopped; 1 teaspoon ground cumin seeds; 1 teaspoon cumin seeds; 2.5 cm/1 inch cinnamon stick; ¼ teaspoon cayenne pepper; 1.15 litres/2 pints water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I like this bean dish so much, I often find myself eating it up with a spoon, all by itself. At a meal, I serve it with Rogan josh or with Chicken in a fried onion sauce. Rice or Indian breads should be served on the side.

Ingredients

225 g/8 oz dried black-eyed beans (lobhia), picked over, washed and drained
1.15 litres

Method

Put the beans and measured water into a heavy pot and bring to the boil. Cover, reduce the heat to low and simmer gently for 2 minutes. Turn off the heat and let the pot sit, covered and undisturbed, for 1 hour.
While the pot is resting, cut the mushrooms through their stems into 3mm/⅛ inch thick slices.
Heat the oil in a frying pan over a medium-high

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Ingredients

Method

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