Black-Eyed Bean Curry Recipe – Authentic Indian Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Black-Eyed Bean Curry Recipe – Authentic Indian Coconut & Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Black-Eyed Bean Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, packed with protein, and absolutely delicious with a side of fluffy rice or warm roti. Let’s get cooking!

Why You’ll Love This Recipe

This Black-Eyed Bean Curry (often called Lobia Masala in some parts of India) is a real winner. It’s a fantastic way to enjoy these humble little beans, transforming them into something truly special. You’ll love the creamy coconut milk, the vibrant spice blend, and how quickly it comes together. Plus, it’s a wonderfully healthy and satisfying meal!

Ingredients

Here’s what you’ll need to create this delicious curry:

• ½ cup black-eyed beans
• 2 medium onions
• 3 medium tomatoes
• 3 garlic cloves
• 1 inch piece of ginger
• 2 tbsp grated coconut
• 1 tsp chilli powder (adjust to your spice preference!)
• 2 tsp coriander powder
• ¾ tsp cumin powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• 2 tbsp oil
• 1 tsp cumin seeds
• Few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Black-eyed beans are a fantastic source of protein and fiber. They cook relatively quickly, making them perfect for a weeknight meal.

Freshly grated coconut really elevates the flavor, giving it that authentic Indian touch. If you can’t find fresh, unsweetened desiccated coconut works well too – about 2 tablespoons.

And don’t skimp on the spices! A good blend of coriander, cumin, and garam masala is key to that classic Indian flavor. Feel free to adjust the chilli powder to suit your heat tolerance. I like to use Kashmiri chilli powder for a beautiful color and mild heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the black-eyed beans in water overnight, or for at least 5-6 hours. This helps them cook evenly and reduces cooking time.
2. Drain the soaked beans and add them to a pressure cooker with a pinch of salt and turmeric powder. Add enough water to cover the beans, and pressure cook for about 3 whistles. Once the pressure releases naturally, set aside.
3. While the beans are cooking, let’s make the masala (spice blend). Blend the onions, tomatoes, garlic, ginger, and grated coconut into a smooth paste. A little water helps with blending.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and curry leaves. Let them splutter for a few seconds – this releases their amazing aroma!
5. Add the tomato-onion paste to the pan and cook for about 5-7 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the masala is cooked properly.
6. Add the chilli powder, coriander powder, cumin powder, turmeric powder, and garam masala. Cook for another 2-3 minutes, stirring constantly, to prevent the spices from burning.
7. Now, add the cooked black-eyed beans and about 1 cup of water to the pan. Bring to a boil, then reduce the heat and pressure cook for 2 more whistles.
8. Once the pressure has released, simmer the curry for 2-3 minutes, allowing the flavors to meld together.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the beans! You want them to be tender but still hold their shape.
• Roasting the spices lightly before adding them to the masala can enhance their flavor.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Regional Variations:
  • South Indian: Add a tablespoon of tamarind paste for a tangy flavor.
  • North Indian: A dollop of cream or yogurt at the end adds richness. My friend, Priya, swears by this!
• Festival Adaptations: This curry is often made during Onam in Kerala and Makar Sankranti in other parts of India. It’s a simple yet satisfying dish to enjoy with festive meals.

Serving Suggestions

This Black-Eyed Bean Curry is fantastic with:

• Steamed rice (Basmati is my favorite!)
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

What are black-eyed beans and are they healthy?

Black-eyed beans are a type of legume, also known as lobia. They’re packed with protein, fiber, iron, and folate, making them a super healthy addition to your diet!

Can I use dried coconut instead of fresh coconut?

Yes, you can! Use about 2 tablespoons of unsweetened desiccated coconut. The flavor won’t be quite as vibrant as fresh, but it will still be delicious.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

What is the best way to serve this curry for a complete meal?

Serve it with steamed rice and a side of raita for a classic Indian meal. A simple cucumber and tomato salad also complements the flavors beautifully.

Can this curry be made ahead of time?

Absolutely! The flavors actually develop even more overnight. Just reheat gently before serving.