Black Bean Recipe – Authentic Indian Style with Coconut & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Black Bean Recipe – Authentic Indian Style with Coconut & Curry Leaves

Hey everyone! I’m so excited to share this simple yet incredibly flavorful black bean recipe with you. It’s a dish that always reminds me of my grandmother – she used to make a similar one, and the aroma of coconut and curry leaves would fill the entire house. It’s comfort food at its finest, and surprisingly easy to whip up even on a busy weeknight.

Why You’ll Love This Recipe

This isn’t your average black bean dish! We’re taking these humble beans and giving them a beautiful Indian makeover. The tempering with mustard seeds and curry leaves adds a wonderful depth of flavour, while the coconut brings a subtle sweetness. It’s a fantastic side dish, a light lunch, or even a healthy snack. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this delicious black bean recipe:

• 1 cup Black beans
• 1 teaspoon Asafoetida (hing)
• 1 cup grated coconut
• 1 teaspoon Coconut oil
• Salt to taste
• 1 teaspoon coconut oil (for tempering)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 dry red chilli
• 1 teaspoon chopped ginger
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Black Beans: While any black beans work, I find that smaller black beans hold their shape better during cooking. They’re a fantastic source of protein and fibre, and surprisingly versatile in Indian cooking. You might be more familiar with chickpeas or lentils, but black beans are gaining popularity!
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic flavour. You can use refined or unrefined, depending on your preference. Unrefined will have a stronger coconut aroma. (About 15ml)
• Asafoetida (Hing): This might seem like an unusual ingredient, but trust me, it’s a game-changer. Asafoetida has a pungent aroma in its raw form, but when cooked, it adds a savoury, umami flavour that’s essential in many Indian dishes. It also aids digestion! If you’re new to it, start with a smaller amount. (About 5ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the black beans a good wash and soak them in water for at least 30 minutes. This helps them cook more evenly.
2. Next, drain the soaked beans and add them to a pot with fresh water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the beans are tender. Important tip: avoid pressure cooking, as it can cause the beans to split.
3. While the beans are simmering, let’s prepare the tempering. Heat 1 teaspoon of coconut oil in a separate pan over medium heat.
4. Once the oil is hot, add the mustard seeds. Wait for them to splutter – this is important! Then, add the urad dal and dry red chilli. Fry for a few seconds until the dal turns golden brown.
5. Now, add the chopped ginger and curry leaves. Sauté for another 30 seconds until fragrant.
6. Carefully pour the tempering over the cooked beans and mix well.
7. Finally, stir in the grated coconut and cook for just a minute to warm it through. Finish with a drizzle of coconut oil and serve warm.

Expert Tips

• Don’t overcook the beans! You want them to be tender but still hold their shape.
• Make sure the oil is hot before adding the mustard seeds – otherwise, they won’t splutter.
• Adjust the amount of chilli to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your coconut oil doesn’t contain any hidden animal products.
• Spice Level Adjustment – Mild to Medium: If you prefer a milder flavour, remove the dry red chilli altogether. For a bit more heat, add a pinch of cayenne pepper along with the chilli.
• Regional Variations – South Indian vs. other Indian styles: In South India, you might find this dish with a squeeze of lime juice added at the end for extra tang. In other regions, people sometimes add a pinch of turmeric powder to the tempering. My friend’s mom always adds a tiny bit of jaggery (unrefined cane sugar) for a hint of sweetness!

Serving Suggestions

This black bean dish is incredibly versatile.

• Serve it as a side with rice and dal.
• Enjoy it as a light lunch with a side of roti or naan.
• It’s also delicious on its own as a healthy snack.
• I love pairing it with a dollop of plain yogurt for a cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of black beans are best for this recipe?

Smaller black beans work best as they hold their shape well. But honestly, any type will do in a pinch!

2. Can I use pre-cooked black beans to save time?

Yes, you can! Just reduce the simmering time to a few minutes to warm them through.

3. What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a savoury flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

4. How can I adjust the salt level in this dish?

Start with a small amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!

5. Can this be made ahead of time?

Yes, you can make this a day ahead. The flavours actually develop even more overnight!

6. What is the best way to store leftover black beans?

Store in an airtight container in the refrigerator for up to 3 days.