Sorry folks, I know I took way too much of  time to finish this tale. But then better late than never,  isn’t it?

Now  without any Blah Blah (Oh how much i dislike this expression of relief on your face upon hearing this !) let’s jump over to the Recipe

Recap: Hubby and myself preferred the Raanh in two different curries.After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, i went ahead to treat my taste buds with Raanh in Onion Based Curry

Ingredients:

• Raanh (Black Eyed Beans) 1 cup
• Onions 2
• Tomatoes 2 small sized
• Green chillies 2-3 (As per taste)
• Ginger a tiny piece
• Salt
• Turmeric powder 1/4 tsp( a bit less)
• Coriander Powder 1/2 tsp
• Oil  1 tbsp (or less)

Method

• Pick, rinse several times with water and soak Raanh in water for 6-8 hours
• Later discard the water if it is frothy and rinse 1-2 times again
• In a pressure cooker add 1 tbsp of oil and add chopped onions
• Keep stirring at intervals till onions turn brownish in colour
• Add chopped tomatoes,finely chopped ginger,  green chillies, turmeric powder and coriander powder
• Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles
• Put off the gas and let the cooker cool down
• Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro)
• Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies
• Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time).The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked
• Adjust the consistency of gravy and serve it garnished with coriander leaves
• Goes well with white steamed rice but i served it with some Rotis and Tomato+cucumber+onion  salad