2 cups blackeyed beans, soaked
kvass (or beer and sugar)
bay leaf
2 uda (grains of Selim)
marmite
breadcrumbs
black pepper
for the tarka:
caraway seeds
cumin seeds
3 garlic cloves
smoked paprika
ground coriander
dried fenugreek
Soak the beans for 7-8 hours. Strain them and put them in a pot with enough kvass and water to cover. Add a bay leaf and 2 uda and bring to boil for 10 minutes. Reduce heat and simmer for one hour. In a separate small saucepan, temper the spices in oil, starting with the seeds, then garlic, then spices, then herbs. Stir this into the beans along with 2 teaspoons of marmite and salt to taste. In the small saucepan, toast some breadcrumbs in oil with a lot of black pepper so they're nicely spicy. Serve the beans over rice, garnished with breadcrumbs and chopped celery leaf.
