Whenever my grandma prepared sugar beans for supper, my siblings and I looked forward to it with great anticipation. The sauce was thick and spicy, and the beans were tender. The potatoes were so tender that they melted in the curry. We frequently had it with white bread, which served little purpose other than to wipe up the gravy. I absolutely love this sugar bean curry, and it is definitely a staple in our home. I love simple food. No gourmet food can bring me as much pleasure as a simple, home-cooked meal.
Sugar beans, which are quite similar to pinto beans, were another dish that we loved eating. Certain weddings serve them with rotis and puris. A highly popular carrot salad is frequently served with sugar bean curry.
Ingredients
- 500 g dry red speckled beans
- Vegetable oil
- 1 large onion, finely sliced
- 2 medium tomatoes
- 1 teaspoon ginger/garlic paste
- 1 teaspoon cumin seeds
- 2 tbsp. Kashmiri chilli powder
- 1 tbsp. turmeric powder
- 1 tbsp. breyani mix
- 1 tbsp. coriander powder
- 1/2 tsp. of hing
- salt
- Curry leaves
- Garnish with chopped coriander
INSTRUCTIONS
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Wash and soak the beans in some warm water for an hour. Rinse well and boil the beans until they are soft and tender. Do not add too much water when boiling the beans. Set aside
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In a medium pot, heat the oil or butter ghee on low to medium heat. Add the cumin seeds and fry until they splutter.
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Add the onion. Sauté until the onion is translucent.
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Add tomatoes and some curry leaves and give it a mix. Add the ginger/garlic paste and fry for a minute.
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Add the dry ingredients and cook for a minute or two on medium to low heat. This will prevent the spices from burning.
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Add the potatoes and allow them to cook for 2-3 minutes with the spices.
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Add the beans. Add half a cup of water and allow the beans to cook, depending on how much gravy you prefer.
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Garnish with coriander.
Note: In this recipe, I wanted the curry to be thick without potatoes. Serving with puri.
Savor the delight of speckled bean curry.
This delicious curry invites you to enjoy a symphony of flavors. Each mouthful transports you to a realm where vibrant spices blend with hearty ingredients. With its delicate mix of salty, spicy, and fragrant flavors, curry combines tradition and innovation.
When you taste the silky texture and complex layers, you’ll experience a gourmet voyage beyond the ordinary. The carefully chosen and perfectly mixed components produce a flavor that lasts. Everything, from the delicate speckled beans to the rich sauce, makes for a delicious meal.
This curry invites you to enjoy culinary creativity as well as hunger. The rich tastes will take you to a world where every bite is a celebration of a satiating meal.
Serving suggestions for this delectable curry.
- Combining this delicious curry with aromatic basmati rice is both classic and delightful. The fluffy rice absorbs the curry’s rich flavors, producing a pleasant balance. Instead, you can also serve warm naan bread to scoop up every flavorful bite, adding texture to the meal.
- Serve the curry over quinoa or couscous for a delicate nuttiness that balances its strong flavor. Chopped cilantro or parsley on top adds freshness and enhances the taste.
- Serve cucumber raita or any pickle of your choice with this dish to enhance the flavor. Contrasting chilly ingredients with curry warmth increases the meal experience, delivering a variety of tastes.
- Serve the curry with a light vinaigrette salad of mixed greens, tomatoes, and cucumbers for a full meal. The salad’s sharpness balances the curry’s richness while tantalizing each bite.
NOTES
- As a matter of fact, you can soak your beans overnight to make the cooking process easier. Boil it before cooking your curry
- Also, when adding water to your curry, be careful not to add too much, as you don’t want a runny gravy. It should be thick. If you are using soft-cooked potatoes, you won’t need as much water as you would need when using potatoes that take longer to cook.
- Another key point is that if you do not have masala, you can increase the amount of Kashmiri chili Powder
- If you’re in a hurry, you can replace the dried beans with canned red speckled beans, store-bought.
Frequently Asked Questions!
Can I use any type of bean for this curry, or is there a specific variety recommended?
While the recipe is versatile, certain beans work better due to their texture and ability to absorb flavors. Kidney beans, black-eyed peas, or pinto beans are excellent choices.
Is it possible to make this curry ahead of time and reheat it without compromising the flavors?
Absolutely! In fact, many find that the flavors of the curry intensify after sitting for a while. Reheat gently on the stove or in the microwave, and it should be just as delicious.
Are there any recommended substitutions for ingredients for those with dietary restrictions or preferences?
Yes, this curry is adaptable. You can explore plant-based alternatives for a vegetarian version, use coconut milk for a creamy texture, or adjust spice levels based on personal preferences.
Can I freeze leftovers of this curry, and if so, how should I go about reheating them?
Yes, you can freeze leftovers. To reheat, thaw in the refrigerator overnight and then gently heat on the stove or in the microwave. Stirring occasionally helps distribute the flavors evenly.
What are some creative serving suggestions beyond rice and naan that pair well with this speckled bean curry?Get creative! Try serving the curry over roasted sweet potatoes, cauliflower rice, or even in a wrap. Experiment with different grains and sides to discover new and exciting combinations.
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Enjoy Cooking!
As the saying goes, practice makes perfect, and I find that the more I cook, the better I get at it. If you are starting out in the kitchen, please don’t be disappointed if your food is not always perfect.
We all have to start somewhere, but we learn through trial and error. Besides my food tasting better, I feel more confident in my abilities these days. I have tried things I would never have tried before.
So if you are passionate about cooking, just keep going; you will get better, I promise.