Discover the vibrant flavors of India with our delightful Bengal Beans Kabli Chenna recipe! This hearty dish, packed with protein and spices, is perfect for anyone looking to elevate their culinary skills while enjoying a wholesome meal. With its rich, aromatic sauce and tender beans, this dish not only tantalizes your taste buds but also brings a burst of color to your dining table. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to impress your family and friends. Ready to dive into the world of Indian cuisine? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup Bengal beans (soaked overnight)
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Drain the Bengal beans that have been soaked overnight and rinse thoroughly under cold running water.
- In a pressure cooker or large pot, add the soaked beans with enough water to cover them completely. Cook until the beans are soft but not mushy, approximately 15-20 minutes.
- Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter and release their aromatic fragrance.
- Add chopped onions and sauté until they turn golden brown and translucent, stirring continuously to prevent burning.
- Incorporate ginger-garlic paste and green chilies, sautéing for an additional 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes become soft and start to break down, creating a thick base.
- Drain the cooked beans and add them to the tomato-onion mixture, stirring gently to coat the beans with the spices.
- Sprinkle garam masala and mix well, allowing the spices to blend for 2-3 minutes.
- If needed, add a small amount of water to achieve desired gravy consistency.
- Garnish with fresh coriander leaves and serve hot with steamed rice or Indian bread.
Tips
- Soaking is Key: Make sure to soak the Bengal beans overnight to ensure they cook evenly and become tender. This step enhances their flavor and reduces cooking time.
- Adjust Spice Levels: Feel free to modify the number of green chilies based on your heat preference. If you prefer a milder dish, you can also remove the seeds from the chilies.
- Use Fresh Ingredients: Fresh onions, tomatoes, and coriander will elevate the flavors of this dish. Whenever possible, opt for fresh over canned or frozen ingredients.
- Perfecting the Gravy: If you like a thicker gravy, reduce the amount of water added after mixing in the beans. Conversely, for a lighter consistency, add more water as needed.
- Serving Suggestions: Bengal Beans Kabli Chenna pairs beautifully with steamed basmati rice, naan, or roti. Consider serving it with a side of yogurt or a fresh salad for a complete meal.
- Make it Ahead: This dish tastes even better the next day as the flavors meld. Prepare it in advance and reheat for an easy, delicious meal!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
