Cook the washed, soaked black eyed beans with salt, turmeric and about 2 cups of water for about 12 mins in a cooker on simmer after the first whistle. While the steam is releasing, make the curry base for the same.
Heat oil in a heavy bottom pan, add the jeera seeds and fry till brown. Add the grated onions and fry till they turn golden brown for about 5 mins. Continue stirring at this point since it might get burnt fast.
Add tomato puree and continue cooking till the oil leaves the side. At this point, add the dry masalas and saute for another 1 minute.
Add the boiled beans along with water and let it simmer for 5 minutes. Add more water it the gravy feels very thick.
Serve with steamed or jeera rice, salad and a spoon of curd.