Saturday, October 19, 2019
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Black Bean Masala with Avocado Yogurt

By Chef Kunal Ghose, 31 Oct, 2018
  • Black Bean Masala with Avocado Yogurt

Recipes by Kunal Ghose from Dobosala Cantina

 

 

 

Ingredients

For this recipe you will need Chef Ghose’s special ‘Dry Masala’.
 
Dry Masala
  • 4 oz whole cumin seed
  • 8 oz whole coriander seed
  • 4 oz black peppercorn
  • 4 oz fennel seed
  • 4 oz mustard seed
Toast spices in 350 degree oven until you can smell the aroma. Cool, then grind in a spice or coffee grinder.
 
 
For the black bean masala:
  • 6 oz canola oil
  • 6 oz ginger paste
  • 4 oz garlic paste
  • 12 oz caramelized onions (cook first)
  • 6 oz “Dry Masala”
  • 4 oz Ancho chili powder
  • 3 oz salt
  • 6 oz Guajillo pepper paste (simmer chilies in water for 10 min, then puree with salt in blender)
  • 4 oz sherry vinegar
  • 5 oz brown sugar
  • 2 squeezed limes
  • 3 cans of black beans (about 2 l)
  • 1 small can coconut cream
  • 1 bunch cilantro
 
For the avocado yogurt:
  • 8 oz high fat Greek yogurt
  • 3 ripe avocados
  • 2 squeezed and zested limes
  • Salt
  • Pepper
  • 2 oz honey (or sugar)
 

Preparation

For the black bean masala:
 
Sauté ingredients 1-7 on medium heat in cast iron pan or heavy bottomed pot until the paste is nicely cooked.
 
Add ingredients 8-13 and garnish with chiffonade of cilantro and dollops of avocado yogurt. You could also serve with poached eggs!
 
For the avocado yogurt: Use a blender or hand blender until very smooth.

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