Black Bean Bowl with Rice and Beetroot Salad

Instructions

1. 1

   Cook the black beans

   • Drain the soaked black beans and add them to a pressure cooker.
   • Add 2 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on high heat for 4-5 whistles, then reduce the heat and simmer for 15 minutes.
   • Let the pressure release naturally. The beans should be soft and cooked through. Set aside.
2. 2

   Cook the rice

   • While the beans are cooking, drain the soaked rice.
   • In a pot, add the rice, 2 cups of water, and 1/4 tsp of salt.
   • Bring to a boil, then reduce the heat to low, cover, and cook for 12-15 minutes, or until all the water is absorbed.
   • Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork.
3. 3

   Prepare the black bean curry

   • Heat oil in a pan or kadai over medium heat.
   • Add the cumin seeds and let them splutter.
   • Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
   • Add the ginger-garlic paste and cook for another minute until the raw smell is gone.
   • Stir in the tomato puree and cook for 5-6 minutes, until the oil starts to separate from the masala.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
   • Add the cooked black beans along with their cooking water to the pan. Mix everything together.
   • Mash a few beans with the back of a spoon to thicken the gravy. Simmer for 5-7 minutes.
   • Stir in the garam masala and cook for one final minute. Turn off the heat.
4. 4

   Assemble and serve

   • To assemble, divide the cooked rice among four bowls.
   • Ladle a generous amount of the black bean curry over the rice.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with a wedge of lime on the side to squeeze over before eating.