A Tale Of Two Curries ~Part Two

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black eyed beans in Indian curry

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

Nowย  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.

A Tale Of Two Curries ~Part Two
Recipe type: Main Course
Serves: 2-3
Prep time:
Cook time:
Total time:
An easy Indian curry recipe of Black eyed beans
  • 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 ¼ tsp( a bit less)
  • Coriander Powder ½ tsp
  • Oil 1 tbsp (or less)
  1. Pick, rinse several times with water and soak Raanh in water for 6-8 hours
  2. Later discard the water if it is frothy and rinse 1-2 times again
  3. In a pressure cooker add 1 tbsp of oil and add chopped onions
  4. Keep stirring at intervals till onions turn brownish in colour
  5. Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder
  6. Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles
  7. Put off the gas and let the cooker cool down
  8. Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro)
  9. 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
  10. 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
  11. Adjust the consistency of gravy and serve it garnished with coriander leaves
  12. Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad

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26 thoughts on “A Tale Of Two Curries ~Part Two

  1. Tried it out..and was YUMM !! Mr hubby really liked it too:)
    Thanks a lot.

  2. In punjabi we call this Lobia and in maharastra it is known as chawli

  3. Ha ha…Alka i cudnt stop laughing reading ur post.I loved the name that u gave – Mine vs Urs – a tale of two curries…ha ha wonderful!I prefer the tomato gravy to onion….anything which is tangy is my fav.Lovely one…and as usual u r the best!

  4. I love your version better ๐Ÿ™‚

  5. What about the Ginger ?

  6. hey! very appetizing indeed. Delicious spread you’ve got there.

  7. curry looks so delicious nice pic.

  8. awesome picture… this is how I make black eyed beans ๐Ÿ™‚

  9. We love black eyed bean at home and I make stir fry of it. I like the way the beans have cooked evenly. Mine does it so unevenly. Loved your variation.

  10. the picture looks so beautiful and inviting alka…:)

  11. Looks lovely. My vote is for this method.
    Almost similar to how I make mine, but I cook all of them in one shot but cooking the onions and tomatoes before the beans would make the sauce smoother I guess.

  12. hi Alka,
    I don’t use browned onion paste for the day to day general cooking,it’s meant for some special dishes occassionally. now that you’ve mentioned it, gotto try it this way too. Nice snap.

  13. Wow….it looks fabulous. Lovely pic ๐Ÿ™‚

  14. Finally:) Was waiting for this recipe:)

  15. My kids love this dish, I make it similar way. Great picture !

  16. I do like the colour of the onion paste after frying … sometimes make it for brownish dishes. I had always made these beans with chopped onions … next time it will be this way. ๐Ÿ™‚

  17. Hi, Finally ur version is mine favourite too. But when i cook for myself i also prefer to put some chop garlic with onions.

  18. My sister in law makes this very often… I just made it once but dont do the grinding part (am lazy ;)) looks very yummy and tasty!!!

  19. I make similar way.. Delicious.

  20. I don’t grind my onions after cooking them.. & this is how i make mine:-D

  21. Yum..looks so gud…I like this one

  22. The pic looks gorgeous alka..love this version..

  23. Hi
    Do you know how to make Pali? Can you please put it up for readers of this blog.

    I had gone to Islamabad over the weekend, it is far from the sea so the weather was dry, upon landing back in Karachi, I could ‘smell’ the sea right from the airport… if you know what I mean.

    take care,

  24. Looks soo inviting….As usual awesome click!

  25. I always make this & I just love it .. Lovely pic as usual Alka

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