This is a dish I cook quite often and I do love the flavour cinnamon adds to the overall taste. As I do for almost all dishes I cook, I puree the tomatoes and this adds body to the finished dish. I also as per normal adjust the heat level to my preference that day.

Taken from : Gordon Ramsay’s Book, Great Escape

Ingredients :
250g dried black-eyed beans(lobia), soaked in plenty of water overnight
1.5 litres water
3 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 cinnamon stick
2 medium onions, peeled and chopped
4 garlic cloves, peeled and finely chopped
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
Sea salt
350g tomatoes, skinned and chopped
Pinch of asafoetida(optional)
2 tbsp chopped coriander

Method:

Soak the beans overnight in water. Pressure cook the beans with sufficient water, till they are tender.

While the beans are cooking, heat the oil in a heavy-based pan and tip in the cumin seeds and cinnamon stick. Add the onions and garlic. Fry for 6-8 minutes, stirring frequently, until the onions are soft and a dark golden brown.

Add the ground cumin, coriander, cayenne pepper and a generous pinch of salt to the pan. Stir for a minute then tip in the chopped tomatoes and asafoetida, if using. Stir well, cover, and turn the heat down to a simmer. After about 10 minutes, add the cooked black-eyed beans and leave to simmer, uncovered, for a further 20 minutes. Taste and adjust the seasoning. Stir in the chopped coriander just before serving.