Recipe: An improvised version from my mom’s kitchen
Black beans : 1/4 Cup
Water : 1 cup
Red Tomato : 1 Chopped(optional)
Chopped Onions : 1/2 cup
Garlic Pods : 2
Green Chilies : 3
Curry Leaves : a few
Salt : To taste
Olive Oil : 1 1/2 tbsp
Mustard Seeds : a few
Thinly sliced pearl onions : 3
Coriander Powder : 1 tbsp
Garam Masala Powder : 1 tsp
Black Pepper Powder : 1 tsp
Turmeric Powder : 1/4 tsp
(make all the masalas into a paste by adding some water)
- Pressure cook black beans along with water, onions, chopped garlic pods, chilies, a few curry leaves, tomatoes,and salt. Normally 3 whistles should be sufficient on medium heat.
- Heat oil in a pan, crack mustard seeds and add curry leaves and some chopped pearl onions. As it browns, add the masala paste and sauté till the row smell goes away.
- Add the black beans on to it and lower the heat, let it cook a little more in the curry paste till it reaches your desired level of cooking. Add more water if needed.
Black beans are rich in fiber.
Please know your pressure cooker well to avoid any accidents.
Some may choose to just cook black beans with salt and water and later on after seasoning add onions, and all the other ingredients and sauté in olive oil. May depends on individual preference.
This recipe used black beans that are not pre soaked or canned.
Presoaked beans might require just one whistle or less in the pressure cooker.
If using canned beans, just sauté the ingredients in olive oil, add masalas, and then beans. Cook on low till it reaches desired consistency.