Black Beans with Coconut

Black Beans with Coconut is a variation on the black beans curry, and tastes good with rice or on its own as a filling snack. This is a South Indian vegetarian/vegan recipe.

Servings: 3
Cooking Time: 10 minutes

Ingredients

• 1 can of boiled black beans, drained and rinsed
• 1/2 cup coconut, freshly grated
• 1/4 inch piece of ginger, finely chopped
• 5-6 green chillies, cut fine
• 1 red chilli, broken into 2-3 pieces
• 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

1. Heat the oil in a pan on medium heat. Add the 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 black beans and a little salt. Cover and cook for 4-3 minutes.
4. Remove the lid and saute for a couple of minutes.
5. Add the grated coconut and stir for a minute.
6. Serve the black beans curry with hot jasmine rice or (any other) and a spoonful of ghee (clarified butter).

Tags: black beans with coconut, coconut, curry, nutritious recipe, protein and fiber

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