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Black eyed Masala (Louvi) – Λουβί Μασάλας

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, local Louvi was on offer, so i thought to myself, how can i make them differently? I first came across this version when i was in Africa (they have alot of indian dishes!) and the little cogs in my brain started turning and i thought “Im gonna make that!”. Side note: Did you know Black eyed beans (Louvi) are called Cow beans in Africa? Because of their white and black colour. I loved 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 in Cyprus, 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 just 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 and want spice, you can 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!). I would recommend serving this with homemade Naan bread (its very easy to make guys!) and brown fluffy rice for a complete meal.

I recommend this for every recipe, not just this one, but 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 after all! Enjoy

Black eyed Masala – Λουβί Μασάλας

[wpurp-searchable-recipe]Black eyed Masala – Λουβί Μασάλας – – – [/wpurp-searchable-recipe]

  • Total Time: 1h 20m

Ingredients

  • 1 c dried black eyed beans (Louvi) / 1 φλτ. Λουβί ξηρό
  • 3cm piece ginger, peeled, finely chopped / 3εκ. τζίντζερ, ξεφλουδισμένο & ψιλοκομμένο
  • 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 tsp. sea salt / θαλασσινό αλάτι
  • 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!)

Instructions

  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 at least 10 hours).
  2. Before you start cooking, drain beans and rinse. Cover them with 3cm fresh cold water once more, Turn on the heat and allow them to come to a boil. White, foamy stuff will eventually form at the top of the water. After they have boiled for 10 minutes, Skim this off with a spoon. Allow the beans to boil for a total of 35 minutes (they should be "al-dente")
  3. Drain the beans, give them a really good rinse (to rid of that white stuff) and make sure the pan is clean. Set them aside *
  4. Prepare your spices by adding the ground coriander, chilli powder, garam masala, salt and pepper in a pestle and mortar (or small bowl) and mix them together. Set aside, near to your pan.
  5. In the pan you used earlier (save washing up!) heat up 3-4tbsp vegetable oil. When medium hot add in the cumin seeds. Allow them to cook and sizzle until very fragrant, roughly 3mins. Add in the chopped onions and peppers and allow to cook for 5 minutes more, but stirring occasionally.
  6. Now add in the chopped ginger and garlic. Saute for 3 minutes more.
  7. Add in the can of chopped tomatoes (dont throw away the can!) and lower heat to low. Then tip in all the spice mix you made earlier. Stir well. Allow this to low sizzle for 10 mins and stir it a couple of times - you want the tomato/onion mixture to almost start coming off the sides (this is called bhunao in indian)
  8. When times up, put in the beans. 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 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.), Add in the chopped coriander.
  10. When the 45 minutes are up cover with a lid (and allow it to sit with the lid on for at least half an hour before eating, the flavours get more intense this way! This is optional of course)
  11. * Tip: Set aside some of the beans in step 3 (about 15). Before serving up, In 2-3 tbsp oil, in a small frying pan, fry these beans and top each serving with them. They give an added crunch!

 

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