Black Beans Curry

Ingredients :

Black Beans soaked overnight 2 cups
1 large onion coarsely ground
1 large tomato coarsely ground
Ginger 1/2 inch piece
Garlic 3 cloves
Green chillies 2
Oil 1.5 tsp
Butter/ghee 1 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Red chilli powder 1/2 tsp
Yogurt 2 tsp

Method:

1. Boil the black beans in pressure cooker by adding water, some salt and 1/2 tsp oil and cook till they are fully soft and some of them look mushy. It took about 35-40 whistles in my small cooker and I boiled them about 3 times stopping in between and adding some water as required. All the water was almost absorbed and they looked fully soft.

2. Heat ghee and remainig oil in a pan, add cumin seeds, then add ginger garlic green chilli paste and cook for a minute.

3. Now add coarsely ground onion paste and mix well and cook for 2 mins. Then add the coiander powder, turmeric and chilli powder and mix well.

4. Now add coarsely grinded tomato paste and cook for few minutes.

5. When the oil starts oozing out, add the yogurt and mix well and cook for few minutes. Dont add salt now as the water in which we boiled the black beans will be used and it might become too salty.

6. Now add the black beans along with the remaining water to the onion tomato mixture and mix well and cook for 5-10 mins on slow flame.

7. You can add fresh cream at the end to get rich texture, otherwise just add little butter on the top and serve hot with any roti, naan or paratha. We had it with Avocado Paratha.