Black Bean Gravy

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Now a days Mexican cuisine has became one of our favorites. After having many Mexican dishes, I liked black bean and  knowing its health benefits, I wanted to try an Indian gravy with black bean. This  black bean gravy tastes amazing and goes well with roti, rice, bread, burrito, quesadilla.

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Black Bean Gravy:

Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Black bean – 1 cup + 1/2 cup

Onion – 1  finely chopped

Tomato – 1 finely chopped

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Channa Masala – 1 tsp

Turmeric powder – a pinch

Amchur powder – 1/4 tsp (optional)

Garam masala powder – 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed

Method:

  •  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins

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  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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My Notes:

  • I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
  • I directly cooked this gravy in cooker, instead you can also cook black bean and  masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
  • Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

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12 thoughts on “Black Bean Gravy

  1. Chitra Jagadish March 22, 2015 at 11:02 AM Reply

    Wow black beans- just looks super luscious V… 🙂 🙂

  2. apsara March 17, 2015 at 6:27 PM Reply

    Looks mouthwatering, Vidya. An Indo-mexican fusion chili of sorts 😉 Awesome photo.

  3. Sathya @Mykitchenodyssey March 17, 2015 at 5:06 PM Reply

    I too love black bean.But never added amchur powder ,garam masala in it..I make it as a soup

  4. Rose kenny May 12, 2014 at 5:38 PM Reply

    i tried it came out well!!good:)

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