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Black Bean Masala with Avocado Yogurt

By Chef Kunal Ghose, 31 Oct, 2018 12:44 PM

    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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