Black Turtle Beans Curry

          Here is an amazing dish made out of Black Turtle Beans or simply Black Beans. I came across this lentil in a supermarket and thought of giving it a try. I should confess that the end result was a super delicious preparation that tastes almost like Rajma (Kidney Beans) to me. 

          This variety has many health benefits as it contains fiber, proteins, calcium, lowers cholesterol and is good for the control of diabetes. You can enjoy it with either jeera rice, hot steamed rice, naan, tandoori roti or just chapatti. Rajma too can be made in the similar way. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup black turtle beans, soaked overnight
• 1/4 cup split moong dal (green gram lentil), soaked for an hour
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder
• 1 tsp. tomato paste
• 1/2 cup yoghurt, beaten
• coriander leaves, beaten yoghurt & sliced onion to garnish

          Pressure cook the soaked beans and lentil in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle. Then add salt and turmeric powder and mash with a potato masher. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and add the onions. Fry till light brown in colour.

          Then add the ginger-garlic paste, tomato paste and the remaining dry spices mixed with a little water. Sauté till the oil separates.

          Add the boiled dal and bring it to a boil. Then add the beaten yoghurt and continue to simmer for 2-3 minutes. 

          Serve, garnished with coriander leaves, sliced onion and a drizzle of some beaten yoghurt.

                                 Soak 1/2 cup black turtle beans overnight.

                                Soak 1/4 cup split moong dal (green gram lentil) for an hour.

                                 The soaked lentils.

                                 Add water & pressure cook.

                                 Add salt & turmeric powder.

                                 Mash with a potato masher & keep aside.

                                  Heat oil & temper with cumin seeds & asafoetida.

                                  Add onions & sauté till light brown.

                    Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                    water. Sauté till oil separates.

                                 Add boiled dal & bring to a boil.

                                  Add beaten yoghurt & simmer for 2-3 minutes.

                    Serve, garnished with coriander leaves, sliced onion & a drizzle of some
                    beaten yoghurt.