Spicy South Indian Black Bean Curry

1.Heat coconut oil in a large pot or Dutch oven over medium heat. Add mustard seeds and cumin seeds. Once the mustard seeds splutter, add the chopped onion, green chilies, and curry leaves.

2.Sauté the onions until they turn translucent and lightly golden, about 5-7 minutes.

3.Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.

4.Stir in the turmeric powder, coriander powder, red chili powder, and asafoetida. Cook for 30 seconds, stirring constantly to prevent burning.

5.Add the rinsed and drained black beans to the pot. Mix well to coat the beans with the spice mixture.

6.Pour in the full-fat coconut milk and 1/2 cup of water. Season with salt to taste. Bring the curry to a gentle simmer.

7.Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld and the curry to thicken slightly. Stir occasionally to prevent sticking.

8.Taste and adjust seasoning if necessary. If the curry is too thick, add a little more water; if too thin, simmer uncovered for a few more minutes.

9.Garnish generously with fresh chopped coriander leaves before serving.

10.Serve hot with steamed rice, dosa, or naan bread.