Jun 9, 2008

Recipe - Black bean dal

Black beans cooked with spices


Black beans, very rich in nutritional value, has protein and cholesterol lowering fiber. Its high fiber prevents diabetes blood sugar levels rising rapidly after a meal.

For busy people, slow cooker can also be used for cooking. Preparation of black bean should be planned adequately for slow cooking which takes 12 - 15 hours before the meal time. Pre-soak black beans to cook in a slow cooker. For pressure cooking, pre-soaking black bean reduces the cooking time.

I prepare black bean dal regularly in our house. Black bean takes a long time to cook if cooked without soaking. Black bean dal can be eaten with rice or roti/paratha/puri or even eaten as soup. I have started cooking black bean dal after I came to US and learnt in the company of the multi cultured families in our community.


  • Black bean dal - 1/2 cup
  • Onion - 1 small (1 cup chopped)
  • Tomato - 1 medium (1cup chopped)
  • Ginger - 1 teaspoon (grated)
  • Salt - 1/2 teaspoon (according to taste)
  • Red chilli powder - 3/4 teaspoon (according to taste)
  • Coriander powder (dhania powder) - 1 teaspoon
  • Turmeric - 1/4 teaspoon
  • Water - 2 cups of water
  • Cilantro - 1 tablespoon (garnish)
  • Oil - 1 tablespoon
  • Asafoetida - 1/4 teaspoon


Wash and clean black beans, soak them over night. If you decide on cooking without soaking, pressure cook it for more time at least 15 whistles. Simmer for 20 minutes. Pressure cook pre-soaked dal in 2 cups of water (at least 10 whistles) with salt and turmeric.

After the pressure is released, if you notice, dal is still standing out you can always lightly mash it into slight mixture, or cook it on low heat for 10 - 15 minutes.

Preparing masala/base spice mixture:


Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, ginger, garlic and cook till light slightly brown in color.

Add chopped tomatoes, ginger, minced garlic (6 -8 cloves optional), coriander powder and red chilli powder. Saute till tomatoes are well mashed.

Add onion and tomato seasoning to cooked black bean dal and little water ( desired consistency), cook for 15 - 20 minutes.

Garnish with coriander leaves, tomatoes and onions before serving. Serve with rice or roti.

Serve with rice or roti. To serve it as soup, add little more water to the desired consistency and serve with bread in the side or salad or sandwich of choice.


  • Some prefer to cook onion, tomato together with the moth dal with salt, red chilli powder, dhania powder and turmeric till 8 -10 whistles. After the pressure is released add cumin seeds seasoning to the cooked dal, and let it simmer on low heat for 15 - 20 minutes for the spices to seep in.
  • For slow cooking, after 8 - 10 hours of slow cooking, add the prepared gravy to the boiled/cooked beans in the slow cooker and let it cook for 4 -5 hours till all the ingredients are mixed well with spices seep in. Garnish with cilantro, tomatoes and onions before serving.


wannabechef said...

Nice recipe Priya. I enjoy the black bean soup at Panera bread. Now I can make it according to my taste.

Sangeeth said...

very healthy recipe...black beans are fiber rich so y dont u send it to my eat healthy- fiber rich event?

Sagari said...

delecious curry devi

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.