‘I have been and still am a seeker, but have ceased to question stars and books, and have begun to listen to the teaching my blood whispers to me.’
This is one of those classic dishes that granny made for us growing up and was one of my favourites. It seemed so simple on the plate, but as ever it is a delicate dance of complex flavours and deep layers of spice. The dish is clearly steeped in generations of passed down wisdom with its multitude of beneficial ingredients including with turmeric, garlic and ginger.
‘You left us beautiful memories and your love is still my guide, in everything i do, I still feel you by my side.’
Ingredients
- 1 cup dried black eye beans, soaked for 1-2 hours
- 2 tbsp. coconut oil
- 1 large onion
- 1 bay leaf
- 1-inch ginger, grated
- 6 garlic cloves, minced
- ½ tsp. cumin seeds
- 1 tsp. turmeric
- 1 tsp. cayenne (adjust to spice preference)
- 1 tsp. garam masala
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tomatoes, chopped
- 3 cups water
Method
- Soak the black-eyed beans in water for 1-2 hours. Drain
- Add the oil and cumin to a heavy set pot
- Once the cumin seeds start to splutter, add the onion and bay leaf
- After 7-8 minutes or when the onions begin to turn golden add the garlic, ginger and spices. Stir briefly and then add the tomatoes. Cook for 5 minutes until the tomatoes have broken down
- Add the drained black eyed beans to the pot, alongside 3 cups of water
- Mix well and simmer, until the beans are soft. 45-60 mins
Ingredients
- 450g/1lb chapatti flour/wholemeal flour
- 1 tsp. salt
- 250ml cold water
Method
- Set aside 200g of the flour and reserve for shaping the chapatti’s
- Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water
- Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft elastic dough. The longer you knead the dough the softer the chapatti’s will be
- Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into 8 and shape each piece into a ball. Flatten the balls slightly, and then place one onto the floured board. Roll it out into a flat disc approximately 6 inches in diameter, flouring the board when necessary to make sure the chapatti doesn’t stick
- Heat a shallow frying pan, lay the chapatti on the pan and cook for 20 seconds until the surface is bubbling, turn over and cook for another 10 seconds, as soon as brown spots appear on the underside the chapatti is done
- Stack them up as they are cooked placing a sheet of kitchen towel in-between them if leaving them plain or adding butter/ghee if not
