Cooking black-eyed beans (also known as Lobia) to perfection is a delightful culinary adventure. Here’s a simple stovetop method for achieving tender, flavorful black-eyed beans:

1. Preparation:
   • Wash and soak the black-eyed beans for one hour or more.
   • In a small bowl, mix shredded ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.
2. Cooking:
   • Heat oil in a pressure cooker on medium heat.
   • Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready.
   • Add cumin seeds, asafetida, and the spice paste. Stir for a minute until the spices start releasing their aroma.
   • Add the soaked black-eyed beans, salt, and water. Close the pressure cooker, and as it starts steaming, turn the heat down to medium.
   • Cook for 6-7 minutes. Turn off the heat and wait until the steam has stopped before opening the pressure cooker. The black-eyed beans should be soft and tender.
3. Flavor Enhancement:
   • Add mango powder, garam masala, and chopped tomatoes. Cover the cooker for a few minutes to semi-cook the tomatoes.
   • Garnish with lemon wedges and serve hot.

Enjoy your perfectly cooked black-eyed beans! 🌿🍽️