Black beans curry is a simple South Indian curry that is wholesome and
easy to make. Great when you're looking to
rustle up something tasty quickly, with little effort.
Servings: 3 Cooking Time: 10
minutes
Ingredients
1 can of boiled black beans, drained and rinsed
1/2 cup onions, finely chopped
1/4 inch piece of ginger, finely chopped
5-6 green chillies, cut fine
1 red chilli, broken into 2-3 pieces
Asafoetida
powder (hing) optional
1 1/2 tsp urad dal ( split, peeled black gram)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
6-7 curry leaves
1/4 tsp turmeric powder
Salt to taste
6-8 tsp vegetable oil
Preparation
Heat the oil in a pan on medium heat. Add the
asafoetida powder and urad
dal and fry for a minute. As they start to brown, add the
cumin and mustard seeds.
When the seeds start to pop, add the ginger, green
chillis, red chilli and curry leaves and fry for a couple of seconds.
Add the onions and some salt, and saute until soft.
Add the black beans and a little salt. Cover and cook
for 4-3
minutes.
Remove the lid and saute for a couple of minutes.
Serve the black beans curry with hot jasmine or (any
other) rice and a spoonful of ghee (clarified butter).
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