2 cups dry black beans
1 tbsp oil
1 tsp cumin seeds
1 large onion
2 big tomatoes, chopped
1 tsp grated ginger
4-5 cloves garlic, minced
1 tsp red chilli powder
1.5 to 2 tsp garam masala
1 tsp coriander powder
Salt to taste
1. Soak Dried Black Beans and cook them on the next day.
2. Heat oil. Add cumin seeds to it.
3. Once the seeds start cracking, add chopped onion. Stir and cover for a minute. This should be done on medium heat.
4. Add grated ginger, garlic. Fry for a minute and cover again. Continue this till onions become transparent.
5. Add chopped tomatoes, cover and cook till they become soft. Keep stirring in between.
6. Add the cooked Black Beans, mix them. Adjust the water as per the required consistency.
7. Add chili powder, garam masala, coriander powder. Mix again.
8. Boil it – by covering, stir in between. This helps in enhancing the flavor of the spices.
9. Add salt. Serve with Brown Rice/ Tortilla
I use brown rice which I cook in the following manner:
1. Bring 2.5 cups of water to boil for 1 cup of rice.
2. Add rice. Reduce heat to medium low.
3. Cover. Let rice cook for 45 minutes approximately. Stir once during cooking.
1. I use Pressure Cooker to cook the beans.
2. My Aai (Aai means Mom in Marathi) recently told me the above method of frying onions. This really takes less oil. Only a tablespoon of oil is required.
3. This recipe is exactly the same as Rajma/Kidney Beans Curry Recipe. I substituted Black Beans for Kidney Beans. You can even make it with a combination of various beans.
4. One can even add little salt when you soak the beans
5. Once can even incorporate the use of turmeric, asafoetida after the cumin seeds crackle.
6. If you want to add more sourness you can add lime juice or dry mango powder.
7. The spice measurement is approximate. I like to add more garam masala for any bean recipe than chilli powder. One can even substitute the use of chili powder with green chillies.
8. If you like this curry to be thick, you can grind some portion of cooked beans and fry it after tomatoes are cooked just before adding rest of the cooked beans.
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