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Black Beans Curry

| March 8, 2013 Comment

black beans curry

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


  • 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


  1. 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.
  2. When the seeds start to pop, add the ginger, green chillis, red chilli and curry leaves and fry for a couple of seconds.
  3. Add the onions and some salt, and saute until soft.
  4. Add the black beans and a little salt. Cover and cook for 4-3 minutes.
  5. Remove the lid and saute for a couple of minutes.
  6. Serve the black beans curry with hot jasmine or (any other) rice and a spoonful of ghee (clarified butter).


Category: Bean Recipes, Vegan Bean Recipes

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