Black Bean Bowl with Rice

1. 1
   prep

   Soak the black beans overnight.

   Rinse the dried black beans and soak in plenty of water for at least 8 hours or overnight. Drain before cooking.

   TIPIf you forget to soak, use the quick-soak method: boil beans for 2 minutes, cover and rest for 1 hour.
2. 2
   pressure cook · ~18 min

   Pressure cook the soaked black beans.

   1.Add drained black beans to the pressure cooker with 3 cups of water and 1 pinch of salt.

   2.Close the lid and cook on medium-high heat until the first whistle.

   3.Lower the heat and cook for 8-10 more whistles (about 15-18 minutes).

   4.Let the pressure release naturally. Beans should be soft and easily mashed.

   TIPDon't salt heavily at this stage — a pinch is enough. Salting too early can toughen bean skins.
3. 3
   steam · ~15 min

   Cook the basmati rice.

   1.Soak basmati rice in water for 20 minutes, then drain.

   2.In a saucepan, bring 2 cups of water to a rolling boil.

   3.Add the drained rice and stir once.

   4.Cover tightly, reduce heat to low, and cook for 12-15 minutes until water is absorbed.

   5.Turn off heat and let sit covered for 5 minutes, then fluff with a fork.

   TIPDon't lift the lid while the rice cooks — the steam is doing the work.
4. 4
   saute · ~9 min

   Build the aromatic base for the beans.

   1.Heat oil in a deep pan over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds until fragrant.

   3.Add chopped onions and sauté until golden brown (6-8 minutes).

   4.Add minced garlic, grated ginger, and slit green chili. Sauté for 1 minute until raw smell disappears.

   TIPTake your time with the onions — proper browning builds the flavor foundation.
5. 5
   saute · ~8 min

   Cook the tomato masala.

   1.Add chopped tomatoes to the pan and cook until soft and mushy (4-5 minutes).

   2.Add cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala.

   3.Stir well and cook until oil separates from the masala (2-3 minutes).
6. 6
   simmer · ~12 min

   Add the cooked beans and simmer.

   1.Add the pressure-cooked black beans along with their cooking liquid to the masala.

   2.Add salt and stir well to combine.

   3.Bring to a gentle simmer and cook for 10-12 minutes, mashing some beans with the back of the spoon for a creamier texture.

   4.The gravy should thicken and coat the beans. Add a splash of water if it gets too thick.

   TIPMash a few beans against the side of the pan — this naturally thickens the gravy without any cream or flour.
7. 7
   mix

   Finish with lemon juice.

   Stir in lemon juice and turn off the heat. Taste and adjust salt if needed.

8. 8
   assemble

   Assemble the black bean bowls.

   1.Spoon a generous portion of steamed rice into each bowl.

   2.Ladle the spiced black beans over the rice.

   3.Top with diced raw bell pepper and cucumber for crunch.

   4.Sprinkle with chopped coriander leaves.

   TIPFor extra zing, add a squeeze of fresh lemon on top before serving.

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