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Black Eye Bean Curry - Punjab Chawli, Rongi Masala


(Serves 4)
Ingredients
7 oz. or 1/2 pkg Ajika kidney beans soaked 1 hour, drain and keep aside.
1 tsp. Turmeric
1 tsp. ginger paste or fresh ginger
salt to taste

For the Seasoning
1 onions finely chopped
4 thin slices of bell pepper sliced or 1 green chili diced (optional)
3 ripe tomatoes diced
1tsp. ginger paste
1 green chili,
1 tbsp. rajmah masala 
1 tablespoon yogurt plain (optional)
1 tablespoon minced cilantro (optional)

Method
1.  Add 4 cups of fresh water to the Black Eye Beans and add salt, turmeric, ginger. Cook for about 30 minutes till the Black Eye Beans are soft.
2.  Heat 4 tbsp. oil, add onions (finely chopped) and sauté till transparent. Add bell pepper and sauté for a moment.  Cook till onions turn bown. Add diced tomatoes, ginger and green chilies.   Mix the tomatoes with the onions. Now add Rajmah Masala. 
3.  Simmer till the oil separates or droplets of oil can be seen. Add the boiled Black Eye Beans. Simmer for 15-20 minutes on medium heat till the seasonings mix together. Add yogurt and heat for 5 more minutes.   Serve garnished with cilantro.

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