This sounds amazing!
The variety that you find in Indian lentils is mind-boggling. Generally, I have always bought black-eyed beans (Kaaramani) in white (colour). This time, the store also had the brown variety and that reminded me of the colour of Usal that I used to have in Mumbai. I instantly knew that I wanted to work with this ingredient. Black-eyed beans are a great source of protein and commonly used in Maharashtrian and Konkani cooking. This recipe tastes awesome with rotis and gets done in no time.