Black Bean Masala

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients for Black Bean Masala

Dried black beans – 1 cup
Onion chopped – 1
Garlic cloves chopped – 3
Ginger grated – 1 inch
Green chiles chopped – 2
Yogurt – 2 tbsp
Garam masala powder – 1/2 tsp
Red chile powder / Cayenne powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Asafoetida / Hing – 1/4 tsp
Coriander powder – 1/2 tsp
Lemon juice – 1/2 tsp
Amchur powder – 1/2 tsp (optional)
Bay leaf – 1
Cumin seed – 1 tsp
Salt – to taste
Vegetable oil – 1 tbsp

Steps to prepare Black Bean Masala

Step I

Cook the black beans in a pan with boiling water and salt OR alternatively cook it in a pressure cooker for one whistle.
If you are using canned beans, ignore step I completely.

Step II

Heat oil in a pan. Add bay leaf and cumin seeds and saute for 30 seconds.
Now add the onion, garlic cloves, green chiles, ginger and saute till onions turn translucent.

Step III

Add yogurt, garam masala, chilli powder, turmeric powder, hing, coriander powder, water and mix well. Cook for 2 minutes.
Now add the cooked beans and bring it to a nice boil and simmer for 10 minutes till all the flavors get well combined.
You can also mash a laddle full of black beans for thick gravy consistency.

Black Bean Masala is now ready. Serve hot and enjoy.

Tip:

I have used the water in which black beans is cooked for the masala in step III.
You can substitute green chilies with jalapeno or serrano pepper. Taste may vary accordingly.
Vary all the spices as per your taste.

From cookwithkushi.com