This is a hearty dish and the flavour’s are unusual but go well together. I often make it in winter time as black beans tend to be more substantial to eat, compared with other lighter dals.

Taken from : https://foodandspice.blogspot.com/2012/06/curried-black-beans-with-tomatoes-and.html

Serves : 6

Ingredients:
1 1/2 cups dried black beans
1/2 teaspoon of turmeric
4 cups of water
3 tablespoons ghee or a mixture of butter and oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 small onion, finely chopped
1 clove garlic, minced or crushed
1-inch piece of ginger, minced or grated
2 fresh green chilies, seeded and finely chopped
1 tablespoon dried fenugreek leaves (methi)
1 tablespoon dried curry leaves, crumbled
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon dried mustard powder
pinch of asafetida
1 1/2 teaspoons sea salt
2 medium tomatoes, finely chopped
1/2 cup fresh parsley or cilantro, chopped
garam masala for garnish

Method:
Rinse the black beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add the turmeric and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour or until the beans are tender.

Heat the ghee or butter and oil over medium heat in a frying pan. When hot, add the mustard seeds and cumin seeds and stir and fry for a minute or until the mustard seeds turn grey and begin to pop. Add the onion to the pan and stir and fry until it begins to brown. Now toss in the garlic, ginger and fresh chilies. Stir and fry for another minute or two.

Now add the dried leaves, spices and salt, and stir and fry for another minute. Add the tomatoes and cook, stirring frequently, for 10 minutes or until the tomatoes are reduced and the sauce has thickened. Pour the tomato spice mixture into the pan of beans and simmer over medium-low heat for 15 to 20 minutes or until the beans have thickened. Stir in most of the parsley or cilantro, reserving a little for garnish, and continue to simmer for 5 minutes. Transfer to a serving plate and garnish with the remaining parsley or cilantro and a sprinkle of garam masala.