Black-Eyed Beans Masala

I'm a fan of spice - not the kind that adds heat, but the kind that generously infuses flavor. In Indian cuisine, the bland taste of beans like garbanzo beans, kidney beans, black-eyed beans etc., is compensated by cooking them in a flavorful stew of spices. Call this stew, gravy, masala, curry - whatever it may be - I have always loved it. It's comforting, healthy and so fragrantly flavorful. This is one of those dishes that clearly demonstrates the role played by our olfactory senses in enhancing the taste and flavor of the dish.

Ingredients (serves 4):

1. 1 cup uncooked black-eyed beans and rinsed and soaked for 8-12 hours
2. 1 medium/large onion, chopped
3. 2 green chillies, slit or chopped
4. 2 tomatoes, chopped
5. 1.5 teaspoons fennel seeds
6. 1 tablespoon ginger & garlic paste (or crushed ginger & garlic)
7. 1/2 teaspoon turmeric powder
8. 1 teaspoon cumin powder
9. 1 teaspoon coriander powder
10. 1 teaspoon clove powder
11. 2 teaspoons garam masala (Recommended: Rajwadi garam masala)
12. 1.5 teaspoons salt or as needed
13. 1/4 cup cilantro / coriander leaves
14. a squeeze of lemon juice
15. 2 tablespoons vegetable oil / olive oil

Preparation:

1.  In a pressure cooker or sauce-pan, heat oil on medium heat and add fennel seeds. When the fennel begins to sizzle, add onion and green chillies and saute until onions are translucent.
2. Add ginger garlic paste and fry for a minute.
3. Add turmeric powder, salt, cumin and coriander powder and fry for a few seconds. 
4. Add clove powder and garam masala and fry for a few seconds, making sure the spices don't burn. 
5. Add tomatoes and stir/fry for 10 minutes until they become mushy. 
6. Add rinsed and drained black-eyed beans that has been soaking for at least 8 hours, and give a stir. 
7. Add just enough water to cover the beans and pressure cook until 4-5 whistles. If not using a pressure cooker, close the sauce-pan and let the beans cook on medium heat for 25-30 minutes or until the beans are completely cooked and can be mashed between your fingers (add more water if needed during the cooking).
8. If the cooked gravy is too thick, add a little more water and cook for 5-10 minutes. Garnish the gravy with coriander leaves and a squeeze of lemon juice. 

Serve with rotis.