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

Last Updated on 4 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 deeply flavorful Black Eyed Bean Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit of effort, but trust me, the results are so worth it. This isn’t just a curry; it’s a hug in a bowl!

Why You’ll Love This Recipe

This Black Eyed Bean Curry (often called Lobhia in some parts of India) is a fantastic blend of earthy beans, fragrant spices, and creamy coconut. It’s a comforting, wholesome meal that’s packed with flavor and surprisingly easy to customize. Plus, it’s a great way to explore some lesser-known Indian spices!

Ingredients

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

• ½ cup black eyed beans (about 100g)
• 2.5-3 cups water (600-720ml)
• ¼ teaspoon turmeric powder (1g)
• ½ teaspoon red chili powder (2.5g)
• ½ – 1 teaspoon garam masala (2.5-5g)
• 1 small onion (about 100g)
• 1 medium tomato (about 120g)
• 2 tablespoons oil (30ml)
• ½ cup fresh coconut, grated (50g)
• 2 tablespoons desiccated coconut (20g)
• 1 inch ginger, roughly chopped (about 5g)
• 3-4 garlic cloves
• 1 tablespoon fennel seeds (10g)
• ½ tablespoon coriander seeds (5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Black Eyed Beans: Nutritional Benefits & Selection
Black eyed beans are a powerhouse of nutrients! They’re packed with protein, fiber, and essential minerals. Look for beans that are uniform in size and color, and free from any blemishes.

Coconut: Fresh vs. Desiccated – What’s the Difference?
Fresh coconut adds a beautiful sweetness and aroma. If you can get your hands on it, definitely use it! Desiccated coconut works wonderfully as a substitute, offering a concentrated coconut flavor.

Spice Blend: Exploring the Flavor Profile of Fennel & Coriander
Fennel seeds have a subtle anise-like flavor, while coriander seeds are warm and citrusy. Roasting them really brings out their aroma and depth. Don’t skip this step!

Regional Variations in Black Eyed Bean Curry
You’ll find variations of this curry all over India. Some regions add tamarind for a tangy twist, while others use mustard seeds for a pop of flavor. Feel free to experiment!

Oil Choice: Traditional Oils for Authentic Flavor
Traditionally, this curry is made with mustard oil or ghee. However, vegetable oil or coconut oil work just fine if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Beans: Start by soaking the black eyed beans overnight in plenty of water. This helps them cook evenly and reduces cooking time.
2. Pressure Cook the Beans: Drain the soaked beans and transfer them to a pressure cooker. Add 2.5-3 cups of water, along with ¼ teaspoon of turmeric powder. Pressure cook until the beans are tender – usually 3-4 whistles on medium heat.
3. Roast the Spices & Coconut: While the beans are cooking, let’s build that flavor base! Heat the oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Then, add the chopped ginger and garlic, and sauté for another minute until fragrant. Now, add the fennel seeds and coriander seeds. Sauté for about 30 seconds, until they start to crackle. Finally, add the fresh and desiccated coconut and roast until golden brown – this takes about 5-7 minutes. Keep stirring to prevent burning!
4. Grind to a Paste: Once the roasted mixture has cooled slightly, transfer it to a blender or food processor. Add a little water and grind into a smooth, fragrant paste.
5. Combine & Simmer: In a separate pot, heat a little more oil if needed. Add the ground spice-coconut paste and sauté for a couple of minutes. Add the chopped tomato and cook until softened. Stir in the red chili powder and garam masala. Now, add the cooked black eyed beans and mix well. Add about ½ cup of water (or more, depending on your desired consistency) and bring to a simmer.
6. Final Touches: Let the curry simmer for 8-10 minutes, allowing the flavors to meld together beautifully. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Soaking & Cooking Beans for Perfect Texture
Don’t skip the soaking! It really does make a difference. If you forget, you can quick-soak them by boiling for 2 minutes, then letting them sit for an hour.

Achieving the Right Consistency for the Curry
Adjust the amount of water to get your desired consistency. I like mine slightly thick, but some people prefer it more soupy.

Balancing Spice Levels
Start with the lower end of the chili powder range and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Roasting for Maximum Flavor
Roasting the spices and coconut is key. It unlocks so much flavor. Don’t rush this step!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
* Mild: Use ¼ teaspoon red chili powder or omit it altogether.
* Medium: Use ½ teaspoon red chili powder.
* Hot: Use ¾ – 1 teaspoon red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (Makar Sankranti, Pongal)
During Makar Sankranti and Pongal, some families add a touch of jaggery (unrefined cane sugar) to the curry for a slightly sweet and festive flavor.

Adding Vegetables (Spinach, Potatoes)
Feel free to add some chopped spinach or potatoes to the curry for extra nutrients and texture. Add them along with the tomatoes and cook until tender. My friend, Priya, loves adding diced sweet potatoes!

Serving Suggestions

This curry is incredibly versatile!

Raita Pairings
A cooling cucumber raita is the perfect accompaniment to balance the spice.

Bread & Rice Recommendations
Serve with fluffy basmati rice, warm rotis, or parathas.

Accompaniments for a Complete Meal
A simple side salad or a dollop of yogurt completes the meal beautifully.

Storage Instructions

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

Freezing for Longer Storage
This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

What are the health benefits of black eyed beans?
Black eyed beans are a great source of plant-based protein, fiber, and essential minerals like iron and folate. They’re also low in fat and cholesterol.

Can I use canned black eyed beans instead of dried?
Yes, you can! Just rinse and drain the canned beans before adding them to the curry. You may need to reduce the cooking time slightly.

How can I adjust the spice level of this curry?
Start with a smaller amount of chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is the best type of coconut to use for this recipe?
Fresh coconut is ideal, but desiccated coconut works perfectly well.

Can this curry be made in an Instant Pot or slow cooker?
Yes! For an Instant Pot, use the pressure cook function for about 15-20 minutes. For a slow cooker, cook on low for 6-8 hours.

What is Garam Masala and where can I find it?
Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most Indian grocery stores or online.

Enjoy! I hope you love this Black Eyed Bean Curry as much as my family does. Let me know how it turns out in the comments below!