Tuesday, 24 September 2013

Black-Eyed Beans and Bhaturas

Join us for a lunch of Black Eyed Beans nd Bhaturas :)

Its an easy recipe and one that is very filling ..  not lavish in the traditional sense yet good enough for any dinner table.. 

The bhaturas this time are a bit different than my usual ones... 

3 cups flour
2 tsp baking powder 
1/2 tsp or to taste salt
2 cups - approx, buttermilk
(make your own: 1 cup full fat thick milk plus 1 tblsp lemon juice. Stand for 10 mins at room temp. Mix and use)
1 tblsp oil

Knead a soft non-sticky dough with the buttermilk. Use oil to make a smooth dough. Cover and let it rest for an hour.. 

Roll out medium sized discs, not too thick nor too thin. Make sure the oil is really hot.. As soon as you put the disc in, press down lightly with a spoon and hold it down very lightly in the oil for a few seconds. It will puff up .. let it get some colour and then turn it carefully. When done, lift up and keep covered .. 

The Beans
Soak 2 cups of the beans in warm water for 2 hours. Boil them till soft, drain and set aside. Save some of the boiling water. 

Dry roast and grind together the following:
1 tbsp cumin seeds - safaid zeera
1 tbsp coriander seeds - dhania
1 tsp fennel seeds - saunf
¼ tsp fenugreek seeds - methi
1cm/½in stick cinnamon - darcheeni

Grind and rest aside.

Heat some oil or butter in a pan. 
Add to it
10 curry leaves
1/2 tsp kalongi
1/2 tsp black zeera

Saute it

Add one large chopped onion

Saute to golden 
Add 1 tsp each fresh chopped ginger and garlic
Add the spice mix plus
1 tsp salt or to taste
1 tsp or to taste crushed red chilies

Saute and add the boiled beans to it. Mix and toss and then add around 2 cups of water - use the boiling water.. but normal will do. 

Mix and cover and let it simmer on low heat. You want the water to evaporate and the curry to be a tad dry. Sprinkle with fresh chopped dhania and a tblsp of butter.

Serve with plain yoghurt and the bhaturas. 

You must try it once.. its really a very different taste..

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