Soak the black-eyed beans for 3-4 hrs.
Pressure cook the black-eyed beans adding sufficient water, salt and a pinch of turmeric powder.
Remove the excess water if any and keep aside.
Heat oil in a pan and splutter mustard seeds.
Add chopped onions, curry leaves and fry for few seconds.
Add cooked black-eyed beans and mix well.
Add red chilli sambol, mix well and cook further for about 3 minutes. Remove from the fire and serve hot.
