Black Spotted Beans
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beans, black spotted
- 1 piece (s) ginger, approx. 4 cm, fresher
- 2 large onions
- 4 cloves garlic
- 1 teaspoon chili powder
- 0.5 teaspoon ½ turmeric
- 2 teaspoons cumin
- 1 teaspoon paprika powder
- 1 teaspoon spice mix (Garam Masala)
- 0.5 teaspoon ½ curry powder, Indian
- 1 cup water or broth
- 2 tablespoons oil
- 250 g natural yourt
- Coriander greens or parsley, chopped
Print Recipe
Pin Recipe Instructions
- Soak the beans in at least 1 liter of water overnight. Then cook the soaked legumes for about 25 minutes. Drain the cooking water and remember not to let the beans get too soft as they will go back into the saucepan.
- Peel the onions and cut into cubes. Peel and squeeze the garlic. Peel the ginger and grate finely.
- Now heat the oil in a heavy saucepan. Add the onions and fry until golden. Then add the garlic, ginger and also the spices - chili powder, paprika powder, turmeric, curry powder, garam masala and cumin. Now stick with it and keep stirring until after about 2 minutes everything has combined and the aroma has unfolded.
- Immediately afterwards add the beans to the pot and mix gently again. Immediately afterwards add the liquid, i.e. water or broth. Simmer with the lid closed for at least 5 minutes, but in my opinion a little longer does not hurt. Then mix in the natural yoghurt and let it steep for another 2 minutes. Serve garnished with fresh coriander or parsley greens.
- The rice specialty pulao, lemon rice or chapatis - Indian breads - go well with this.
- Tip: Yoghurt flavored with fresh, grated mint leaves is also very good to go with.
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