Black eyed beans are not prepared as often as the dal curries. They are saved for a special occasion, this perhaps could be due to the additional step of having to soak the black-eyed peas over night before cooking it. Whatever the reason, this way of preparing them will make you wonder why it is not made more often. You can substitute spinach instead of swiss chard if you like.
Ingredients for Black eyed beans Recipe
- 2 cups Black eyed beans
- ½ tsp salt
- 2 tsp coriander powder
- ½ stick or 1 small stick of cinnamon
- 1 tsp turmeric
- 3 serrano peppers, chopped
- 1 bunch of fresh swiss chards, stems removed and chopped separately and leaves sliced thinly.
Tarka:
- 3 tbsp ghee or oil
- 2 tsp cumin seeds
- 1 tsp garam masala
- 1 small onion, chopped into cubes
- 4-5 cloves garlic
- ½ tsp asafetida powder
- Salt to taste
How to cook Black eyed beans with Swiss Chard
- Prepare by rinsing and soaking the black-eyed peas overnight in water.
- When ready to cook, ensure the dal has enough water to cover 6 inches above the beans. More water can be added later.
- Add salt to the beans and bring the mixture to boil over high heat. Cover the pot, reduce the heat to low and simmer until dal is cooked. Approximately 60 minutes.
- Once the beans are cooked add salt, coriander powder, cinnamon and chilies.
- Prepare for the tarka. Heat a medium skillet over medium-high heat, add the ghee and heat for a few minutes.
- Add the cumin seeds and let it sizzle for a few minutes. Once the skillet and oil is hot, add onions, and garlic along with asafetida.
- Add the swiss chard stems and continue to cook over medium-high heat until onions are caramelized. Add the onion mixture to the pot of beans and stir to combine and continue to simmer.
- Add the swiss chard leaves along with the garam masala and continue to simmer for 5 -10 minutes.
- Add salt to taste.
This Spicy Black Eyed Beans recipe Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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