Black beans gravy

This is one of my native recipe. The black beans are loaded with fiber, antioxidants, carbohydrates and proteins.  It tastes good with a boiled white rice.

Ingredients :

Cooking time : 45 mins

1. Black beans (soaked) - 1/4 cup

2. Onion (chopped) - 1/4 cup

3. Tomato (chopped) - 1/4 cup

4. Curry leaves - few leaves

5. Castor oil - 4 drops

6. Coriander leaves (chopped) - 1 tbsp

7. Salt - as required

8. Chilli powder - 1/2 tsp

9. Masala powder - 1/2 tsp

10. Ginger garlic paste - 1/2 tsp 

11. Brinjal ( chopped ) - 2 no.

12. Tamarind water - 1/2 cup ( soak a small ball sized tamarind in water, squeeze and filter the water separately )

Tempering ingredients:

13. Oil - 1&1/2 tbsp

14. Mustard seeds - 1/2 tsp

15. Urad dal - 1/2 tsp

16. Chana dal - 1/2 tsp

17. Curry leaves - as required

18. Vadagam - 1/4 tsp

19. Asafoetida powder ( hing ) - a pinch

Method of preparation:

1. Soak the dal for 8 hours and pressure cook it with turmeric powder and castor oil for 6-7 visils. 

2. The beans should be completely cooked.

3. Add onion, tomato, curry leaves, brinjal, coriander leaves, ginger garlic paste, chilli powder, masala powder, salt. Add tamarind water. Mix everything together.

4. Keep for 2 visils. Open and cook until the raw smell of the masala goes off.

5. If the gravy reached the perfect consistency transfer to other bowl.

6. Add oil, mustard seeds, urad dal, chana dal, curry leaves, hing and vadagam. Sauté for 2 mins. 

7. Add the tempering ingredients to the gravy and serve!!