Black Eyed Beans Curry

black eyed beans

I like one-dish meals made from beans and lentils because I get the day’s protein from it. It is not just for the health reason but also because I feel beans and lentils taste heavenly when cooked with many other ingredients or just boiled! If you make a thick curry, you can spread it on chapatti and roll it up for a satisfying meal. If you water it down with coconut milk or milk, you will get a nutritious soup!

Preparation time:   20 minutes plus soaking time

Cooking time: 30 minutes

Serves: 5

250 g black eyed beans, soaked overnight

1 teaspoon turmeric powder

2 green chillies, slit lengthwise

2 bay leaves

½ teaspoon salt

1000 ml water

2 tablespoons Q.B.B. Pure Ghee

1 teaspoon mustard seeds

½ teaspoon cumin seeds

½ teaspoon fennel seeds

1 medium onion, finely chopped

3 cloves garlic, thinly sliced

2 cm ginger, minced

2 sprigs curry leaves

2 medium tomatoes, sliced thinly

2 sprigs coriander leaves, chopped

1 teaspoon chilli powder

1 teaspoon cumin powder

½ asafoetida powder (optional)

Salt to season


  1. Rinse the soaked beans and drain. Place into a pot.
  2. Add turmeric powder, green chillies, bay leaves, salt and water. Boil over medium heat till beans are cooked and tender.
  3. Heat Q.B.B. Pure Ghee in a pan. Add in the mustard seeds, cumin seeds and fennel seeds and fry till aromatic.
  4. Add in the onion, garlic, ginger and curry leaves and sauté till the onions turn translucent and aromatic.
  5. Add in the tomatoes and coriander leaves. Sauté over low heat till tomatoes turn pulpy.
  6. Add in the chilli powder, cumin powder and asafoetida powder and the boiled beans (including the water). Stir to combine well and boil for 15 minutes. Season with salt.
  7. If you want the curry to be slightly thinner, add 1 cup of water.
  8. Serve with rice or bread.


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