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Black Turtle Beans Recipe Indian

Kala Ghera Masala (Indian-Style Spiced Black Turtle Beans)

This dish is a nutritious, protein-packed fusion that marries the American black turtle bean with the soulful, aromatic spices of North India. Often described as a "darker, creamier cousin" to the classic Rajma, this recipe produces a thick, velvety gravy with a complex flavor profile—earthy, spicy, and slightly tangy. It is an ideal plant-based main course that bridges the gap between traditional comfort food and modern superfood nutrition.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • The Base
  • 1 cup Black Turtle Beans dried
  • 3 cups Water for cooking
  • 1 medium Red Onion finely chopped
  • 2 large Tomatoes pureed
  • 1 tbsp Ginger-Garlic paste freshly ground
  • The Tempering Tadka
  • 2 tbsp Ghee or Mustard Oil
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 1 pinch Asafoetida Hing
  • The Spice Blend
  • 1 tsp Turmeric powder
  • 1.5 tsp Kashmiri Red Chili powder for vibrant color
  • 1 tbsp Coriander powder
  • 1 tsp Garam Masala
  • 1 tsp Salt to taste
  • 1 tbsp Dried Fenugreek leaves Kasoori Methi

Equipment

  • Pressure Cooker or Instant Pot: Essential for softening the dense skins of the black beans.
  • Heavy-Bottomed Pot (Kadhai): For slow-simmering the masala and finishing the gravy.
  • Mortar and Pestle: To crush fresh ginger and garlic for maximum flavor release.
  • Fine Mesh Strainer: For rinsing the beans thoroughly before soaking.

Method
 

  1. Soak: Rinse the beans and soak them in 4 cups of water for at least 8 hours or overnight.
  2. Pressure Cook: Drain the soaking water. Add the beans to a pressure cooker with 3 cups of fresh water and a pinch of salt. Cook for 6–8 whistles (or 30 mins in an Instant Pot) until the beans are tender enough to be mashed between two fingers.
  3. Prepare the Masala: In a separate pan, heat ghee/oil. Add cumin, bay leaf, cinnamon, and hing. Once they sizzle, add onions and sauté until deep golden brown.
  4. Sauté Aromatics: Add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
  5. Cook Tomatoes: Add the tomato puree, turmeric, chili powder, and coriander powder. Cook on medium heat until the oil separates from the sides of the masala.
  6. Combine: Pour the cooked beans (along with their cooking liquid) into the masala. Stir well.
  7. Simmer: Use a ladle to lightly mash a small portion of the beans against the side of the pot to thicken the gravy. Simmer on low heat for 10–15 minutes.
  8. Finish: Sprinkle Garam Masala and crushed Kasoori Methi. Stir and turn off the heat.

Notes

  • Texture Tip: If the gravy is too thin, simmer uncovered for an extra 5 minutes. If it’s too thick, add a splash of boiling water.
  • Vegan Option: Simply replace ghee with avocado oil or coconut oil for a 100% vegan meal.
  • Tangy Kick: For an extra layer of flavor, add half a teaspoon of Amchur (dried mango powder) or a squeeze of fresh lemon right before serving.
  • Storage: This curry tastes even better the next day as the beans continue to marinate in the spices.
Black Turtle Beans Recipe Indian
Black Turtle Beans Recipe Indian