Black Beans Curry

In our everyday meals, I make sure we eat a balanced diet with more proteins, veggies and less carbohydrates.  Eating a protein rich diet is the key to losing weight.  Any Beans are a good protein source for vegans and vegetarians.  Also, a rainbow colored diet is healthy.  I use a variety of beans - red kidney beans/rajma, chickpeas/chana, black eyed peas/chawli, green mung beans and many more.
Today I made a desi style black beans curry, oven Roasted Cauliflower and steamed rice.  Black Beans is one of the beans easily available here in US.

Ingredients:

Dry Black Beans - 3/4 cup
Onion - 1 small
Tomatoes - 2 medium
Mustard Seeds - 1 tsp
Garlic - 5 cloves
Curry Leaves/Kadipata - a sprig
Black Pepper Powder - 1/4 tsp
Green Chillies - 4
Chat Masala - 1/2 tsp
Coriander/Cilantro/Dhania Leaves - few sprigs
Salt
Oil

How to cook Easy Black Beans Curry:
Cook the black beans with about 2 cups water until very soft.  Add more water if required.  I generally cook black beans in a pressure cooker, which saves time and does not require soaking.  If you have time, soak the beans for a few hours.

• Blend/grind the tomatoes with 2 tbsp cooked beans to a fine puree.  Crush the garlic cloves, finely chop onions and slit the chillies lengthwise.
• Heat about 1 tbsp oil in a kadhai/wok.  Add garlic, mustard seeds and curry leaves.  After garlic turns golden brown, add onions and green chillies.
• Saute till onions turn soft.  Lastly, add cooked beans, tomato puree, black pepper powder, chat masala and salt.  Bring it to a boil and turn off the heat.
• Garnish with cilantro leaves and serve Black Beans with rice.