Monday, August 11, 2014

Black Eyed beans chaat

Black eyed beans, although they sound boring; but personally speaking, if cooked in a proper way, it is really tasty to eat. To me as well, it sounds boring only, but when I cook it, it's always finished completely. Black eyed beans curry is about a fortnightly affair in our home. And this chaat is also my personal favourite because of some particular reasons:

  1. It does not need to be soaked earlier before boiling just like black chana and white chhole and rajma.
  2. It takes less whistles to boil; therefore reducing the cooking time.
  3. It is easy to prepare without any hassles.. I complete it in 10 minutes flat.
  4. It is a evening snack/breakfast which is not so heavy on the stomach like other chana and rajma etc., also it keeps me full for longer times, specially through the evening because I usually don't eat after 7 PM.
  5. And of course, I love the taste.. !!

Ideally, this chaat is very dry and no water  is added to it. But I don't like it so dry so at the time of cooking, I do add a bit of water from the water in which these are boiled. But that is completely not necessary.

Black eyed beans (boiled) 1 cup Onion (chopped) 1 number Tomato (chopped) 1 number Green chilli (chopped) 1 number Salt to taste Red Chilli powder to taste Mango powder to taste Lemon juice to taste Coriander leaves (optional) Cooking oil 1 teaspoon Cumin seeds 1/2 teaspoon

Heat oil in a pan and add cumin seeds. Add chopped onions and fry well. Add the tomatoes and green chilli and let cook for about a minute. Don't cook for very long or the chaat taste will be gone. Add the salt and red chilli powder. Mix well and add the boiled beans. Mix and let cook for another minute. Turn off the flame and transfer to a bowl. Sprinkle mango powder and add the lemon juice. Mix and garnish with coriander leaves (optional). Serve as a chaat.

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