Sanjeev Kapoor shares recipe for Rajasthani curry with black beans

When one craves something different from usual bean and vegetable dishes, curry is often prepared. However, over time, one can tire of monotonous options such as phakora curry or simple curry. If you are also tired of phakora curry, you can give it a new, tastier look. Adding black beans to a curry made from yogurt and gram flour (besan) allows for the creation of a hearty and very tasty dish, enriched with protein thanks to the black beans. Notably, preparing this dish does not require much effort or rare ingredients.

The renowned chef Sanjeev Kapoor presented a simple recipe for black bean curry. The combination of spicy curry and beans is especially delicious served with rice. If you want to prepare something traditional, appetizing, and unusual for lunch or dinner, you should try this Rajasthani recipe.

Preparing the black beans

To make this dish, you need to boil the black beans in advance. You can soak the beans overnight in water and then boil them in a multi-cooker. This method ensures that the beans become soft and easily mix with the curry.

Ingredients for black bean curry

Method for making black bean curry:

1. In a large bowl, mix yogurt with gram flour (besan), turmeric, salt, red pepper powder, coriander powder, garam masala, and finely chopped green chili. Whisk this mixture thoroughly to ensure there are no lumps of besan. It is important to remember that there should be no lumps of besan in any curry.
2. Next, add about 3 cups of water and mix well. Ensure that the mixture is not too thick and that there are no lumps of besan.
3. Take a deep, thick-bottomed pot and heat 2 tablespoons of ghee in it. When the ghee is hot, add cumin seeds (jeera). As soon as the cumin starts sizzling, add asafoetida (hing) and fry it for a few seconds.
4. Now add the boiled black beans and mix well. Frying the beans with ghee and spices enhances their flavor.
5. After the beans are fried, pour in the prepared yogurt and besan mixture into the pot. Stir constantly when adding to prevent the yogurt from curdling and to ensure the mixture is well combined.
6. Reduce the heat and cook the curry for about 10–15 minutes, stirring occasionally. When the curry boils and thickens slightly, it means it is almost ready.
7. After the curry is cooked, add finely chopped fresh green basil (cilantro) and mix well. Heat for another minute, then turn off the stove.

Serving with rice

Transfer the finished black bean curry to a bowl. Garnish it with a small amount of red oil and fresh herbs. Serve it hot with rice. If you prefer not to eat rice, the black bean curry can also be eaten with flatbreads.