2 cups black eyed beans (Lobia daal) Soaked for about 2 hours
2 cups of water
Himalayan salt to taste
½ teaspoon of chili powder
¼ teaspoon of turmeric
6 teaspoons of crushed garlic
20 cm piece ginger crushed
1 large onion
4 – 6 tablespoons of unrefined coconut oil
2 cans of coconut milk
1/2 teaspoon of garham masala
Handful of curry leaves (about 10)
2 handfuls of fresh coriander leaves
Put the daal in a pan and wash it thoroughly –by filling the pan with water, running your hands through the daal so that the dirt/dust is washed away and then fill the pan with clean water and repeat until the water begins to run clear and then drain it.
Put two cups of boiling water into a large pot, with the daal, and stir in the coconut milk, salt, curry leaves and spices. Bring to the boil and turn the heat to low and cover. Allow the daal to cook and soften.
Check it on a regular basis to ensure that the daal doesn’t become too dry and sticks to the bottom. If it does, add another cup of water bring to the boil and turn the heat low – continue this until the daal is soft.
While the daal is cooking slice the onions into very thin slices. Heat the coconut oil in a frying pan. Sauté the onions until they start to turn brown. Add the garlic and chopped ginger and continue to fry for about another two mins. If the onions become too dark too quickly, turn the heat down.
By now the daal will be bubbling away in the pot. Lift the lid and pour the fried onions, garlic and ginger in to the pot of daal and stir. Then take a couple of spoonful’s of daal from the pot and put into the frying pan that was used to cook the onions in and swivel around and put this back into the pot (this captures bits of garlic etc. that are still in the frying pan).
Cover the pot and simmer until the daal is soft but still distinct with about 10% of it having formed part of the sauce (adding water if it starts to stick).
Wash the coriander and sprinkle on to the daal and serve