1. Wash and soak beans for one hour or more.
2. In a small bowl, mix together the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a smooth paste.
3. Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds and as they crack add asafetida and spice paste; stir for a minute until spices start to leave oil.
5. In a pressure cooker, add the black-eyed beans, salt and water and close the lid; as pressure cooker starts steaming turn the heat down to medium and cook for about 6-7 minutes.
6. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.
7. Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. As it will semi cook the tomatoes with steam.
8. Garnish the dish with chilies and lemon wedges,
9. Serve hot with Indian bread.
Making a paste with the spices will prevent the spices from burning.
Black eyed beans are high in protein and those who want to make their black eyed beans tasty should try to make a curry for a delicious twist. Chef Manjula, who is a Indian Curry expert shows us how to make these tiny little beans tasty and thereby a part of the daily diet. She makes them from scratch using dry beans, they are much cheaper than the canned ones and taste much better. She is making them in a pressure cooker which makes cooking lentils easy.