Ingrediant

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2 cups blackeyes
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
Scant 1/2 teaspoon cumin seeds
1 medium tomato, chopped

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Method

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In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy.

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Makes 6 to 8 servings.