Black-eyed Beans Usal (method 2)

Ingredients:
Black-eyed Beans - 1.5 cup
Onion - 1 small
Tomato - 1 small
Garlic - 3 pieces
Dry red chillies - 3 pieces
Garam Masala - 1 tsp
Coriander Powder - 1/4 tsp.
Cumin Powder - 1/4 tsp.Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Farsan mix or sev and
finely chopped onion

Before you Start:
1) Soak black-eyed beans in water for a few hours.
2) Chop the onion and tomato into 1 inch size pieces. Pressure cook beans, onions, tomato and garlic. These beans cook easily and can be directly pressure cooked when there is shortage of time.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Add red chillies and fry for a few seconds.

How to Proceed:
1) Add the pressure-cooked beans.
2) Add garam masala, coriander powder, cumin powder and salt. Mix well.
3) Cook for a few minutes.

For serving:
Put beans in a bowl. Sprinkle with farsan or sev and finely chopped onion. Garnish with coriander leaves and serve hot with parathas.