Black Eyed Beans Curry

Name: Black eyed beans curry
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 cup black eyed beans (cooked); 2 tomatoes (blanched and pureed ); 1 tbsp fresh dill (finely chopped); 1 tbsp coriander stalks (chopped); 1/2 tsp tamarind paste; 1 tsp cumin seeds and a few fenugreek seeds; 1/2 tsp turmeric powder; 1 tsp or to taste red chilli powder; 2 tsp kala masala or garam masala; 1 tbsp oil; salt to taste; coriander for garnishing; 2 medium onions (roughly chopped); 4 cloves garlic; 1 inch ginger (chopped); 1 or to taste fresh and dried red chilli; 1/2 cup fresh grated coconut; 1 each stone flower, star anise; 1/2 tsp black peppercorns; 1 tsp oil

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Black Eyed Beans Curry flavoured with dill is my favourite beans preparation!

I grew up eating black-eyed beans (or chawali or lobia ), and I adored them in curries and dry preparations. One of the dishes my mum would make is the traditional Usal, a stew cooked with onions and tomatoes, it was a simple yet delicious dish, and we would often have for suppers with bhakris. This Black Eyed Beans Curry is a homage to those childhood memories.

How to cook the beans for the Black Eyed Beans Curry?

Like all other beans, you have to soak them at least for 4 hours. I soak them overnight and pressure cook them with some water, salt and asafoetida. The asafoetida helps in the digestion and gives a pungent flavour. I like to add 1 tsp of oil whilst cooking the beans from stop foaming. If you don’t have a pressure cooker or an instant pot, you can simmer it for 45 minutes.

What to pair this Black Eyed Beans Curry with?

Before we get to that, I would like to tell you a bit about this recipe. I have created this with some west Indian flavours, and I wanted to more freshness to it, so I added fresh dill. Oh, it tastes delicious! And since it has all these west Indian flavours, I love serving this humble curry with plain steamed rice or bhakris (sorghum flour flatbread) with a side of chutney.

So this is how you made this Black Eyed Beans Curry!

Chefs tips:

Soak the beans in water for 4 hours.
For 1 cup of soaked beans use 1 1/2 cups to 2 cups water.
Pressure cook the beans in the pressure cooker.
I always cook them in the instant pot on beans mode for 17 minutes.
Always add 1 tsp oil to stop the beans from frothing.
For better digestion, add a pinch of asafoetida and salt.

Black eyed beans curry

Learn how to make Black Eyed Beans Curry flavoured with dill. Goes well with steamed rice and rotis.

Course Curry, Main Course

Cuisine Indian Cuisine, Maharashtrian

Keyword Black eyed beans curry, Curry, Gluten-free vegan recipes, Indian Curry, Vegan

Prep Time 20 minutes

Cook Time 45 minutes

Servings

Author Gayatri Singh

Equipment

Pressure Cooker or Instant Pot
Blender

Ingredients

Ingredients for curry:

1 cup black eyed beans cooked
2 tomatoes blanched and pureed
1 tbsp fresh dill finely chopped
1 tbsp coriander stalks chopped
1/2 tsp tamarind paste
1 tsp cumin seeds and a few fenugreek seeds
1/2 tsp turmeric powder
1 tsp or to taste red chilli powder
2 tsp kala masala or garam masala
1 tbsp oil
salt to taste
coriander for garnishing

Ingredients for paste:

2 medium onions roughly chopped
4 cloves garlic
1 inch ginger chopped
1 or to taste fresh and dried red chilli
1/2 cup fresh grated coconut
1 each stone flower, star anise
1/2 tsp black peppercorns
1 tsp oil

Instructions

In a heavy pot heat 1 tsp, add in the onion, garlic, ginger and all the ingredients mentioned for the paste. Fry them till the onion is brown in colour. Let it cool slightly and make a fine paste.
In the same pot add rest of the oil, add in the cumin seeds, fenugreek seeds and coriander stalks.
Let them pop and tip in the onion-coconut paste and fry for 5 minutes. Add in the turmeric, red chilli powder and mix well.
Tip in the tomato puree and cook till the oil starts to release from the sides.
Add in the cooked black-eyed beans with water. Simmer for 10 minutes. Add in the kala masala or garam masala.
Add in the tamarind paste and freshly chopped dill leaves. Mix it well. Simmer for another 2-3 minutes.
Garnish the curry with fresh coriander and serve hot with rice.