Bean curry and rice- what can be more satisfying than this classic combination. In India, different beans are used to make bean curries but the black bean is not very commonly used. However, things are changing now, and since black beans are more easily available in Indian grocery stores these days, people have started using them more regularly in their Indian recipes. Today I am sharing the recipe for a simple and spicy Indian-style black bean curry. It’s very easy to make and gets ready in just 30 minutes. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. Step 2: Add dried whole spices and saute until they become fragrant. It will take a few seconds to 1 minute. Don’t leave them unattended they burn very fast. Step 3: Add finely chopped onion. You can also use onion paste if you don’t like onion pieces in your gravy. Step 4 and 5: Cook onion until it turns golden brown. Keep on stirring in between to avoid buring. If you feel the onion is sticking to the bottom of the pan, add 1-2 tablespoons of water and cook until you get the desired colour. Step 6: Add ginger garlic paste and saute for a minute. Step 8: Saute the spices for about 30 seconds or until they become fragrant. Powdered spices burn very easily so you may mix them with 1-2 teaspoons of water before adding to the pot. Step 9 and 10: Add chopped tomatoes, green chilies, and salt. Mix everything and cook for a few minutes. Step 11: The tomatoes will get separated from the oil once they are nicely cooked. However, if you are using less oil, noticing this won’t be easy so just cook until the tomatoes turn mushy and change their color to a brighter red. Step 12: Once the tomatoes are cooked, add boiled black beans to the pan. Step 14: Add water to the pot. If you have cooked black beans at home, don’t discard the water in which it was cooked and use it along with plain water (if required) in this step. It will help in making a thicker gravy and you won’t be wasting any precious nutrients too. However, if you are using canned beans, don’t use it’s liquid. Just use plain water or vegetable stock. Step 15: Let the curry cook for around 5 minutes. Step 16: Add garam masala and mix. Switch off the stove. Step 17 and 18: Finally, add chopped cilantro and mix. The first step will be same i.e. wash and soak the beans in water for 7-8 hours or overnight. If you live in a cold place, it’s better to soak it in hot water. After that any of the following methods to cook the beans: Method 1: Pressure cooker: Put the soaked beans with water and salt in a pressure cooker. For 1 cup of beans, use around 3 cups water. Put on the lid and cook till 5-6 whistles or until the beans get nicely cooked. Allow the pressure to release naturally before removing the lid. Note: The number of whistles may vary slightly depending upon different factors like the quality of beans, capacity of the pressure cooker, even the altitude and weather of the place where you are cooking. Method 2: Regular pot: If using a regular pot, use around 7 cups of water to cook 1 cup of beans. Cover the pot with a lid and cook on medium heat for 45 minutes to 1 hour or until the beans are nicely cooked. The perfectly cooked beans should retain thir shape but get easily pressed between two fingers. A bowl of this curry can also be enjoyed as a filling bean soup. Before serving, either microwave for a few minutes or heat on stovetop. To give a fresher taste, heat 1 teaspoon oil in a pan. Add around 1 teaspoon of cumin seeds and finely chopped garlic. Once the garlic satrts turning brown, add some coriander powder and red chili powder. Saute for a few seconds and then pour it over the re-heated curry.
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