- 250 grams butterfly Black Beans (Njahi)
- 1 Large Onion
- 20 grams Garlic Paste
- 20 grams Ginger Paste
- 2 Tomatoes (Diced)
- 50 grams Fresh Coriander leaves ( 1 small bundle)
- 2 teaspoons Roasted Cumin Seeds*
- 1 teaspoons Indian Mixed Spices
- Salt to taste
Soak your Butterfly black beans (Njahi) overnight for easy boiling.
Boil the butterfly black beans (Njahi) until 75% done.
Add some cooking oil to a hot pan.
Add the diced onions, garlic paste, sauté a little then add the ginger paste and chilli, stir until the onions are soft.
Add the diced tomatoes and allow to simmer for a few minutes
Add salt to taste, roasted cumin seeds and the Indian mixed spices, stir and let Njahi to cook until done. Add little water as required.
Garnish with Chopped Coriander
You can add green chilli as per your taste.
*you can roast cumin seeds to light brown at flat pan and remove quickly in bowl