• Black-eyed Masala (vegan, vegetarian, gluten free)

You know sometimes, even though you love something, you get a bit bored of eating it the same way? We all know and love the cypriot traditional dish of “Louvi” or Black eyed beans with spinach and courgettes. The other day, i saw them on the market stand and i thought to myself, how can i make them differently? I first came across this version when i was in Africa, and the little cogs in my brain started turning and i thought “Im gonna make that!” Note: Did you know Black-Eyed Beans (Louvi) are called ‘Cow Beans’ in Africa?; due to their white & black colour. I loved it when i found that out, well because, we dont eat cows. We love cows 🙂

Black-eyed Masala (vegan, vegetarian and gluten free)Black eyed beans are dirt cheap, so this can feed a whole family, for very little cost. It also freezes very well so you can always freeze for days when you’re not bothered. Despite the fact that it has chilli, i promise you its not spicy (i cannot eat spicy food, physically, so if i can eat this, then its definitly not spicy). If you do however like heat, add one red chilli when you throw in your peppers (i have tested it with a chilli and it works, i just cant eat spicy stuff!). Serve with Naan bread and brown fluffy rice for a complete meal.

Please make sure you read through ALL the instructions before you start, it always helps! The last instruction is optional, but its a little “fancy” addition. This recipe is vegan, vegetarian, gluten free, refined-sugar free and cruelty free.
Its a plantbased life , and its wonderful! Enjoy

Black Eyed Bean Masala – Λουβί Μασάλας

Black-eyed Masala (vegan, vegetarian and gluten free) By ‘Louvi’ is a Cypriot traditional dish eaten at least once a week, however this recipe gives it an Indian twist..! This dish requires that you soak the beans in water from the night before. If you have a pressure cooker, use it (!). the time for this will be cut down significantly

  • Total Time: 1h 20m


  • 1 c dried black eyed beans (Louvi) / 1 φλτ. Λουβί ξηρό
  • 3cm piece ginger, minced / 3εκ. τζίντζερ, τριμμένη
  • 1 medium onion, chopped / κρεμμύδι, ψιλοκομμένο
  • 2 Garlic cloves, minced / 2 Σκελίδες σκόρδο, τριμμένες
  • 2 peppers (1 red, 1 green), sliced / 2 πιπεριές (1 κόκκινη, 1 πράσινη) κομμένες σε μικρές λωρίδες
  • 1 tsp. cumin seeds / 1κ.γ. σπόρους κύμινου
  • 1/2 tsp. turmeric powder / 1/2κ.γ. σκόνη κιτρινόριζας/κουρκούμη
  • 3/4 tsp. chilli powder / 3/4 κ.γ. σκόνη τσίλι
  • 3/4 tbsp. good quality Garam Masala Powder / 3/4 κ.σ. σκόνη καλής ποιότητας Garam Masala
  • 1 1/2 tsp. ground coriander / 1.5 κ.γ. αποξηραμένο κόλιανδρο, λιωμένο
  • 1 can chopped tomatoes / κονσέρβα ψιλοκομμένες ντομάτες
  • 4 tbsp. vegetable oil / λάδι φυτικό
  • 1 handful raisins / χούφτα σταφίδες
  • 1 tbsp. mango chutney (or marmalade) / 1 κ.σ. μαρμελάδα
  • 2 tbsp. fresh coriander, roughly chopped (optional but nice!) / κόλιανδρο φρέσκο κομμένο (προαιρετικό αλλά του πάει!)


  1. The night before in a deep pan, soak your beans in water so that they're covered by over 3cm water (need to soak minimum 8 hours).
  2. Drain your soaked beans. In a deep pan, cover them with cold water, turn on the heat and allow them to come to a boil. White, foamy stuff will form at the top of the water. After they have boiled for 5-10 minutes, drain, and fill with fresh water. Bring to the boil again, and boil for 30-35 minutes (they should be "al-dente")
  3. While your beans are boiling for the last time, Prepare your spices by adding the ground coriander, chilli powder, garam masala, salt and pepper in a small bowl and mix them together. Set aside, near to your pan.
  4. Then in a large deep pan, heat up 3-4tbsp vegetable oil. When medium hot add in the cumin seeds. Allow them to cook and sizzle until fragrant, roughly 2mins. Add in the chopped onions and peppers and allow to cook for 3 minutes more, stirring occasionally.
  5. Now add in the chopped ginger and garlic. Saute for 3 minutes more.
  6. Add in the can of chopped tomatoes (dont throw away the can!) and lower heat to medium/low. Then tip in all the spice mix you made earlier. Stir well. Allow this to low sizzle for 10 mins - the mixture will almost start coming off the sides (called 'bhunao' in indian)
  7. When half an hour boiling time has passed, Drain the beans, give them a rinse (to rid of that white stuff) and add these to your Bhunao Tomato mix. *
  8. Completely Fill the empty tomato can with water, tip this in, and then add another 1/3 of a can of water. Add generous salt and pepper. Give everything a good stir.
  9. Allow this to come to a boil and then reduce to a simmer. Add the chutney and raisins. Leave to simmer for 35-45 minutes, stirring every 10 minutes or so. The dish is ready when the liquid is significantly reduced (but there is still some liquid) and the beans are quite soft.),
  10. When the time is up, turn off the heat, add in the chopped coriander, stir, and cover with a lid (leave it to sit with lid on for at least half an hour before eating, this intensifies the flavours!)
  11. * Tip (optional): Set aside some of the beans in step 7 (about 15 beans). Before serving up, In 2-3 tbsp oil, in a small frying pan, fry these beans and top each serving with them. They act like bean-croutons and give an added crunch!




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