HAPPY HALLOWEEN, EVERYONE! Its raining and dark outside and hmm…I feel like having some black beans soup. This is something you all may like too. This recipe is actually for black beans curry, but, we have transformed it into a soup as well and it tastes great. My husband, Neeraj, and I came up with this recipe. For the soup, you need to use only half the proportions given below and retain the proportion of water or add more if needed.
Ingredients (6-8 servings)
2 cans cooked black beans, no preservatives
1 onion, chopped finely
2 tomatoes, chopped finely
1 tsp ginger, chopped, mashed/ 1 tsp ginger paste
1 green chili, sliced longitudinally, optional
3 tbsp oil
¼ tsp cumin seeds
1/8 tsp asafetida
1/8 tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
1 tsp sugar
Cilantro for garnishing
Salt as needed
- Heat oil in a steel pot and when it is hot enough add cumin seeds. After they sizzle, turn off the heat and add the green chili only if you would like it spicy. Otherwise, skip the chili.
- Then add the asafetida and chopped onions. Panfry the onions till they turn light brown on medium heat.
- Now, add the tomatoes and dry ingredients except sugar and allow the tomatoes to cook on low to medium heat. When the oil begins to separate add the black beans. Add additional 1 cup water, some salt, sugar, and ginger paste and mix well.
- Bring it to a boil on medium heat and partially cover the pot with a lid and let the beans absorb the flavors for about 5-10 mins.
- Taste to see if the curry is not too tangy. Tanginess will depend on your tomatoes. Add some more sugar to balance the taste.
- Serve with garnish of coriander leaves with steaming Basmati rice or fresh phulkas or chapatis or whole wheat rotis.
You can also serve this as a soup by using half the proportions given above except for water. Mash some of the beans for thickening the soup.