Bodi ko achar (black-eyed bean pickle)

Instructions

1. Soak the beans overnight in cold water, then rinse them.
2. Cook them in salted water for about 30 minutes, until tender without turning to mush. Drain.
3. Toast the sesame seeds dry in a pan for 2 minutes, then coarsely grind them.
4. Heat the oil and let the mustard seeds pop, then the dried chillies for 30 seconds.
5. Add the crushed garlic and ginger, the turmeric, the hing and the ground chilli, then stir for 30 seconds.
6. Add the drained beans, the ground sesame and the lemon juice, then mix for 3 minutes.
7. Let it cool completely before storing in a jar in the fridge.