Equipment
Ingredients
- 2 cup soaked black beans ( (Soak 1 cup of dried beans for 6-8 hrs or overnight)
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
- 2 tbsp chopped cilantro
- 2 medium-sized potatoes (washed and cut)
Spices
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp Ground coriander
- ½ tsp Ground cumin
Oil
- 1 tbsp olive oil or any cooking oil
Water
- 2 cup water
- 1 cup water (warm/hot)
Seasoning
- salt to taste
- 1 tsp ginger powder (or minced fresh ginger)
- 1 tsp minced garlic
Instructions
- Heat the oil on a pressure cooker.1 tbsp olive oil or any cooking oil
- After the oil is hot, add cumin seeds and let them sizzle for a few seconds½ tsp cumin seeds
- Add the chopped onions and sauté until they are translucent.½ cup chopped onion
- Then, add the potatoes and cook for another 2-3 mins2 medium-sized potatoes (washed and cut)
- Add all spices and ginger, garlic to the pressure cooker. Mix well and let the spices cook for a minute to release their flavors.½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp Ground coriander, ½ tsp Ground cumin, 1 tsp ginger powder (or minced fresh ginger), 1 tsp minced garlic
- Next, add the tomatoes and cook until they become soft and mushy.½ cup chopped tomato
- Add the soaked black beans to the cooker and mix everything thoroughly. Cook for the next two to three minutes, then add water.2 cup soaked black beans ( (Soak 1 cup of dried beans for 6-8 hrs or overnight), 2 cup water
- Close the pressure cooker with its lid and set it to 2 to 4 whistles on medium heat. Turn off the gas and let the pressure cooker naturally release its pressure
- Once the pressure is released, gently open the lid. The curry may now have a thick consistency.
- Pour water into the curry and stir it. Simmer on high heat for 3-5 minutes to adjust the thickness. Season with salt.salt to taste, 1 cup water (warm/hot)
- Finally, add cilantro. Serve with your rice or roti.2 tbsp chopped cilantro
Video
Notes
# Soak black beans in a large bowl filled with cold water for at least six hours or overnight. After soaking, rinse them well, then drain the excess water.
# If you opt for canned black beans instead of dried ones, be cautious with the cooking time to prevent the beans from getting mushy. A single whistle on high heat is usually sufficient to cook the beans to the desired consistency.
The nutrition information provided is an estimate and may not be exact.
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!