Learn how to make Black Eyed Beans Curry flavoured with dill. Goes well with steamed rice and rotis.
Prep Time20mins
Cook Time45mins
Course: Curry, Main Course
Cuisine: Indian Cuisine, Maharashtrian
Keyword: Black eyed beans curry, Curry, Gluten-free vegan recipes, Indian Curry, Vegan
Servings: 6
Author: Gayatri Singh
Equipment
Pressure Cooker or Instant Pot
Blender
Ingredients
Ingredients for curry:
1cup black eyed beans cooked
2tomatoes blanched and pureed
1tbspfresh dill finely chopped
1tbspcoriander stalkschopped
1/2tsptamarind paste
1tspcumin seeds and a few fenugreek seeds
1/2tspturmeric powder
1tsp or to taste red chilli powder
2tspkala masala or garam masala
1tbspoil
salt to taste
coriander for garnishing
Ingredients for paste:
2mediumonions roughly chopped
4clovesgarlic
1inchgingerchopped
1or to taste fresh and dried red chilli
1/2cupfresh grated coconut
1eachstone flower, star anise
1/2tspblack peppercorns
1tsp oil
Instructions
In a heavy pot heat 1 tsp, add in the onion, garlic, ginger and all the ingredients mentioned for the paste. Fry them till the onion is brown in colour. Let it cool slightly and make a fine paste.
In the same pot add rest of the oil, add in the cumin seeds, fenugreek seeds and coriander stalks.
Let them pop and tip in the onion-coconut paste and fry for 5 minutes. Add in the turmeric, red chilli powder and mix well.
Tip in the tomato puree and cook till the oil starts to release from the sides.
Add in the cooked black-eyed beans with water. Simmer for 10 minutes. Add in the kala masala or garam masala.
Add in the tamarind paste and freshly chopped dill leaves. Mix it well. Simmer for another 2-3 minutes.
Garnish the curry with fresh coriander and serve hot with rice.