Description

Ingredients

For Sautéing:

• 1 tablespoon coconut oil (or olive oil)

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 2 green chilies, slit (adjust to taste)

• 1 tablespoon ginger-garlic paste

For Masala Base:

• 2 medium tomatoes, finely chopped

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• ½ teaspoon red chili powder (optional for extra heat)

Main Ingredients:

• 1 ½ cups cooked black beans (or canned, rinsed)

• ¾ teaspoon salt (adjust to taste)

• ½ cup coconut milk (light or full-fat)

• 1 tablespoon lemon juice

For Garnish:

• 2 tablespoons chopped fresh cilantro

Instructions

1. Sauté Aromatics

• • Heat coconut oil in a pan on medium heat.

  • Add cumin seeds and let them sizzle.

  • Add chopped onions and green chilies. Sauté until onions turn soft and golden.

  • Stir in ginger-garlic paste and sauté for 1–2 minutes.

• • 2. Cook the Masala Base

    • Add chopped tomatoes and cook until soft and mushy.

    • Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well.

• 3. Simmer the Beans

  • Add cooked black beans and ½ cup water. Stir gently.

  • Simmer for 6–8 minutes to blend the flavors.

• 4. Finish with Coconut Milk

  • Pour in coconut milk and add salt.

  • Simmer for another 4–5 minutes on low heat.

• 5. Final Touches

  • Add lemon juice and chopped cilantro. Mix gently.

• 6. Serve & Enjoy

  • Serve hot with steamed rice, jeera rice, or naan.