Black-eyed peas are very good source of foliate, potassium, copper, phosphorous and manganese. They supply high quality protein which provides a healthy alternative to meat.
Serves up to 3 people
Preparation time:30 minutes
Ingredients:
1 cup of dried black-eyed beans
1 can of crushed tomatoes
2 green chillies
1/4 tsp of turmeric
1 tsp of red chilly powder
1/2 tsp of garam masala
2 tbsp of butter
1/2 tsp of fennel seeds
1/2 tsp of dried fenugreek leaves(kasoori methi)
salt as required
Preparation:
1.Soak the black-eyed beans overnight. Pressure cook the beans with water and salt (Do not overcook the beans).
2.Add the 1 tbsp of butter to the pan, once the butter is melted add the fennel. As the nice aroma comes, add the tomatoes and green chillies (cut in to halves) and saute for 3-5 minutes.
3.Add the spices (turmeric, red chilly powder).
4.Transfer the cooked beans to the pan and check for more salt.
Close the lid and let it cook for 15 minutes (in medium flame). Add the garam masala, the remaining butter and kasoori methi. Cook for another 2-3 minutes.
5.Spicy karamani is ready. Serve with rice/ roti.
Preparation time:30 minutes
Ingredients:1 cup of dried black-eyed beans
1 can of crushed tomatoes
2 green chillies
1/4 tsp of turmeric
1 tsp of red chilly powder
1/2 tsp of garam masala
2 tbsp of butter
1/2 tsp of fennel seeds
1/2 tsp of dried fenugreek leaves(kasoori methi)
salt as required
Preparation:
1.Soak the black-eyed beans overnight. Pressure cook the beans with water and salt (Do not overcook the beans).
2.Add the 1 tbsp of butter to the pan, once the butter is melted add the fennel. As the nice aroma comes, add the tomatoes and green chillies (cut in to halves) and saute for 3-5 minutes.
3.Add the spices (turmeric, red chilly powder).
4.Transfer the cooked beans to the pan and check for more salt.
Close the lid and let it cook for 15 minutes (in medium flame). Add the garam masala, the remaining butter and kasoori methi. Cook for another 2-3 minutes.
5.Spicy karamani is ready. Serve with rice/ roti.
