Have I been on a break? Not really. I just continue to be busy and I believe that the period from October to January should be declared the international blogging holiday season. Just as I recovered from the "5 weddings in 7 days" attack, I was back in the Himalayas. This time I did upstream canal tunnel crossing, rappelling from 100 feet and trekked 9 km alongside a river, crossing it about 33 times, to reach the ashram where Sita is believed to have spent time during her exile. I had a great time and am back in the NCR now for the next phase of weddings. And we have more guests starting today.
I had very little time in November and my blog witnessed another low in terms of the posts. I missed several events. For some reason beyond my comprehension, I am unable to access most blogs on Blogger (including my own). I can reach blogger.com, but not blogspot.com. So, I can post, but I cannot view this.
I had never tried cooking these beans. I bought a packet some time ago and made sundal. When my cousin was visiting, she suggested that I could make this to go with rotis. I always thought that karamani or lobia always needed to be soaked overnight, quite like any dhaanya. I was pleasantly surprised to hear that it could be made without prior soaking. (And now I know why I had mushy sundal.)
In addition to the usual masalas, I added Pav Bhaji Masala to this dish. Ever since I bought the packet, I have made everything but Pav Bhaji using the contents. I hope to rectify this soon.
1 cup Dried Black Eyed Beans (Karamani/Chawli/Lobia)
2 Onions, finely chopped
2 Tomatoes, finely chopped
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Cumin-Coriander Powder
1 tsp Pav Bhaji Masala
1 tbsp Oil
1/4 tsp Asafoetida
Salt to taste
Heat the oil in a pressure pan and add the asafoetida. Add the onions and fry for a few minutes. Add the ginger garlic paste and fry for a minute. Add the chopped tomatoes along with the turmeric, chilli, pav bhaji masala and cumin-coriander powders and fry for 2-3 minutes. Add the beans and the salt. Add about 2 cups of water. Cover and pressure cook for 3 whistles (10 minutes). When done, mash the beans a little to thicken the gravy. Serve with rotis.
I think this is a great entry for the Grindless Gravies event that Sra is hosting. I hope as always to be regular, but there are times when I have no choice but to refrain from blogging (and that includes blog hopping). Au revoir!