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Black eyed beans curry
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4.64 from 11 votes

Black eyed beans curry

Learn how to make Black Eyed Beans Curry flavoured with dill. Goes well with steamed rice and rotis.
Prep Time20 mins
Cook Time45 mins
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:

  • 1 cup black eyed beans cooked
  • 2 tomatoes blanched and pureed
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp coriander stalks chopped
  • 1/2 tsp tamarind paste
  • 1 tsp cumin seeds and a few fenugreek seeds
  • 1/2 tsp turmeric powder
  • 1 tsp or to taste red chilli powder
  • 2 tsp kala masala or garam masala
  • 1 tbsp oil
  • salt to taste
  • coriander for garnishing

Ingredients for paste:

  • 2 medium onions roughly chopped
  • 4 cloves garlic
  • 1 inch ginger chopped
  • 1 or to taste fresh and dried red chilli
  • 1/2 cup fresh grated coconut
  • 1 each stone flower, star anise
  • 1/2 tsp black peppercorns
  • 1 tsp 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.