Spiced Black Eyed Beans

This version of an Indian Dhal uses beans and is delicious paired with rice. Perfect plant based dinner loaded with carbohydrates, plant protein, amazing gut friendly fibre and lots of vitamins.

Serves 3-4 with Rice

1 onion peeled and chopped

1 red chilli seeds removed, and finely diced

2” piece of fresh ginger peeled and chopped

3 garlic cloves peeled and chopped

2 tsp each of coriander and cumin seeds

1tsp black mustard seeds

1tsp turmeric

2tbsp vegetable oil

1heaped tbsp tomato puree

9oz dried black eyed beans

1pt stock or hot water

salt and pepper

chopped coriander to finish

Method

heat the oil, add the onion and chilli and sweat for about 10 minutes until soft - keep heat at medium

In a dry pan toast the coriander cumin and black mustard seeds until giving off a nice aroma, tip into mortar and pestle and grind. Turn heat up in the onion mix and add all the spices and mix and cook out for about 20 seconds. Add the tomato puree and a splash of the stock or water, stir well to combine and cook out for a minute. Tip in the beans and the rest of the liquid, add more water or stock to cover the beans if needed. Season well with Salt / Pepper and cook until the beans are tender. 30mins at least, With an immersion blender, blend about 1/4of the mix and stir. Taste and adjust the reasoning as needed.

Serve with rice , fresh coriander and a wedge of lime.