Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down.

Prep time: 5 minutes Cooking time: 1.5-2 hours
1 can black beans
1 large piece of ginger, peeled and cut in 2 pieces
3-4 dried red chillies
1 large tomato cut into large cubes
500ml Salt reduced chicken or vegetable stock
500ml water
1 tspoon cummin seeds
1/2 tspoon Turmeric
1/2 tspoon Chilli powder
1/2 tspoon cummin powder
Handful curry leaves
1 small onion sliced
1 tspoon ginger and garlic paste
50g butter and 1 tablespoon vegetable oil
Chopped coriander for garnish

Bring water to boil in a medium-large saucepan
Strain beans in colander and rinse thoroughly
Add beans, ginger and dried chillies to water and add a cup of stock
Beans should be well covered with water and stock
Cook own a low rolling boil for 1 hour, adding water,or stock as required as you would for a soup
After an hour use a masher to break up beans and add 1/2 cup of water and add the tomato
Continue to cook for another half an hour to 45 minutes
Once the mixture has reduced and reached a thick soup-like consistency turn off heat.
In a seperate large frying pan, heat oil and butter over medium heat
Add cummin seeds and curry leaves and fry until fragrant
Add onion and cook slowly until golden and transparent
Remove large pieces of ginger from the bean mixture and then add to onion mixture, add salt to taste, bring to a boil to heat through
Garnish with chopped coriander and serve

Thick black bean dhal with rice
Thick black bean dhal with rice

Serves 3-4 as an accompaniment

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Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog is written in the spirit of sharing my foodie adventures.

3 thoughts on “Black bean Dhal with ginger, chilli, onions and tomato

  1. I am cooking this recipe for about the fourth time. I bought black beans dried and cooked the xxx out of them with ginger and stuff. Then I froze it into meal size tubs. Then I start from there, varying a bit but always with curry leaves, chilli, and slow braised onion. Thanks Shanthini. Great recipe. One dinner guest said the black beans were enough…with bread and salad. Love your blog.

  2. I forgot to mention the fresh chopped tomato at the end is not optional. Canned toms or none would spoil this wonderful recipe.

  3. Thanks Judith – that’s a great idea freezing the cooked down beans and then just completing when you want to cook. Never thought of doing that but will definitely adopt from now on. Not sure if you have tried the red lentil dhal recipe that’s on here too? Different flavour, much lighter, but technique the same and red lentils cook in a flash compared to black beans:) thanks for enjoying the blog. We’re still eating our way around Ubud so mainly reviews for now but I will be cooking food inspired by the cooking schools I’ve been to when we get back! Cheers Shanthini xx

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