A creamy, gently spicy, fragrant black bean dal in a thick tomato-coconut sauce. Smoked paprika and cloves give it depth, ginger brings freshness, and garam masala adds its classic Indian aroma. Served with fluffy jasmine rice and fresh cilantro.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Smoked paprika, cloves, and garam masala are warming and support the digestive fire.
Ingredients
Dal (about 2 kg finished dish)
- Canned black beans (with liquid) – 2,000 g (about 4 cans of 400–500 g)
- Fresh ginger – 60 g
- Garlic – 10 g (2 cloves)
- Coconut oil – 75 ml (5 tbsp)
- Tomato paste – 200 g
- Bean liquid (or broth) – 1,100 ml
- Coconut milk – 250 ml
- Salt – 15 g (2½ tsp)
- Bay leaves – 2
Spices
- Garam masala – 5 g (2½ tsp)
- Smoked paprika – 6 g (3 tsp)
- Dried chili flakes – 4 g (2½ tsp)
- Whole cloves – 10
- Ground black pepper – 1 g (¼ tsp, optional)
To finish and serve
- Fresh cilantro – 20 g (chopped)
- Coconut flakes (for sprinkling, optional) – 15 g
Side
- Jasmine rice (cooked) – 1.5 kg (about 500 g dry rice)
Method
Making the base
- Heat the coconut oil in a pot over medium heat. Add the grated ginger and pressed garlic and sauté for 2–3 minutes, until soft and fragrant.
Spices
- Add the garam masala, chili flakes, smoked paprika, and cloves. Toast briefly (about 1 minute) to wake up the spices.
Sauce
- Stir in the tomato paste and cook for 2–3 minutes, until it caramelizes slightly. Then add the black beans along with the bay leaves, the bean liquid (or broth), and the salt.
Cooking
- Bring to a boil and simmer over low heat for about 15 minutes, until the sauce thickens and the flavors come together.
Thickening
- Take out about 1 cup of the dal, blend until smooth with an immersion blender, and return it to the pot. Alternatively, mash some of the beans with a fork.
Softening and seasoning
- Add the coconut milk, stir, and simmer for another 2–3 minutes. Season with salt as needed.
Rice
- Rinse the jasmine rice and cook it at a ratio of 1 : 1.8 (rice : water) with a pinch of salt.
Serving
- Plate 200 g of dal and 150 g of rice. Garnish with chopped cilantro and, if you like, sprinkle with coconut flakes.
Serving
Plate 200 g of dal and 150 g of rice. Garnish with chopped cilantro and, if you like, sprinkle with coconut flakes.
Key ingredients
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Garam masala
- A blend of warming spices — supports 'agni' (the digestive fire).
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Black beans
- Protein, fibre and anthocyanins.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
Why it’s good for the body
- Black beans are rich in protein, fiber, and minerals.
- Coconut milk adds healthy fats and softens the texture.
- The spices support digestion and metabolism.
- Rice replenishes energy and mellows the flavor of the dish.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a milder flavor, reduce the chili or garam masala.
- The dal stores well – after resting it tastes even more intense.
- It can also be served with naan or pita instead of rice.