Black-Eyed Bean Recipe – Kerala Style with Coconut & Shallots

Last Updated on 4 months by Neha Deshmukh

Black-Eyed Bean Recipe – Kerala Style with Coconut & Shallots

Introduction

There’s just something so comforting about a simple, flavorful bean dish, isn’t there? This Kerala-style black-eyed bean recipe (known as lobhia in some parts of India!) is one I’ve been making for years. I first stumbled upon a version of it during a trip to Kerala, and I’ve been tweaking it ever since to get it just right. It’s quick, easy, and packed with the warm, aromatic flavors of South India – coconut, shallots, and a hint of spice. You’ll absolutely love how well these humble beans transform into something truly special!

Why You’ll Love This Recipe

This black-eyed bean dish is a winner for so many reasons. It’s incredibly easy to make, perfect for a weeknight meal. It’s also naturally vegetarian and can easily be made vegan (more on that later!). The combination of textures – the tender beans, the crunchy shallots, and the creamy coconut – is just divine. Plus, it’s a fantastic way to experience the vibrant flavors of Kerala cuisine without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to bring this Kerala black-eyed bean recipe to life:

• 1 cup black-eyed beans (approx. 200g)
• ½ cup grated coconut (approx. 50g)
• ⅓ cup shallots, finely chopped (approx. 60g)
• 4 dried red chillies
• 1 pinch turmeric powder (approx. ½ tsp)
• ½ tsp urad dal (split black lentils)
• ¼ tsp mustard seeds
• 2 tsp coconut oil (approx. 10ml)
• Curry leaves, a small sprig
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Black-Eyed Beans: These are a staple in South Indian cooking, offering a lovely, slightly earthy flavor. You can find them dried in most Indian grocery stores.
• Kerala Shallots: If you can get your hands on Kerala shallots (sometimes called small red onions), do it! They have a unique sweetness and aroma that really elevates the dish. If not, regular shallots work just fine.
• Coconut Oil: This is key for that authentic Kerala flavor. It adds a beautiful fragrance and richness. I prefer using virgin coconut oil for its subtle sweetness.
• Dried Red Chillies: Adjust the number of chillies based on your spice preference. Slitting them releases more heat.
• Grated Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your black-eyed beans a good rinse. Then, soak them overnight or for at least 5-6 hours. This helps them cook evenly and reduces cooking time.
2. Once soaked, drain the beans and pressure cook them for 3 whistles. Alternatively, you can boil them in a pot of water for about 15 minutes, or until they’re tender but still hold their shape.
3. Now, let’s make the tadka (tempering)! Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready.
4. Add the urad dal and fry for about 30 seconds, until golden brown. Then, toss in the curry leaves and dried red chillies. Fry for another minute, until fragrant.
5. Add the chopped shallots and sauté for about 3 minutes, until they turn translucent and slightly golden. Don’t rush this step – nicely browned shallots are crucial for flavor!
6. Stir in the turmeric powder and grated coconut. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and the coconut is lightly toasted.
7. Finally, add the cooked black-eyed beans and salt to taste. Mix well and cook for 2-3 minutes, allowing the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the beans! You want them tender, but not mushy.
• Keep a close eye on the tadka – burnt spices can ruin the flavor.
• Adjust the amount of salt to your liking. It’s always easier to add more than to take it away.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment – Mild to Spicy: Reduce the number of red chillies for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Regional Variations – Exploring different South Indian preparations: In some parts of Karnataka, they add a small piece of jaggery (gur) to balance the flavors. You could also try adding a squeeze of lime juice at the end for a bit of tang.

Serving Suggestions

This black-eyed bean dish is best served warm with a generous helping of steamed rice. It pairs beautifully with Kerala-style curries like avial or sambar. A side of papadums adds a nice crunch. My family loves it with a simple yogurt raita to cool things down.

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. The flavors actually develop even more overnight!

FAQs

• What are black-eyed beans called in India? They are commonly known as lobhia in Hindi and other North Indian languages. In South India, they are often simply referred to as black-eyed beans.
• Can I use canned black-eyed beans? Yes, you can! Just drain and rinse them well before adding them to the pan. You may need to reduce the cooking time slightly.
• What is the best type of coconut oil to use? Virgin coconut oil is preferred for its flavor and aroma, but refined coconut oil will also work.
• How can I adjust the saltiness of the dish? Add salt gradually, tasting as you go. A pinch of black salt (kala namak) can also add a unique flavor.
• Can this be made ahead of time? Absolutely! You can cook the beans and prepare the tadka separately ahead of time. Then, simply combine everything when you’re ready to serve.