Tuesday, June 2, 2020
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Food

Black Bean Masala with Avocado Yogurt

By Chef Kunal Ghose, 31 Oct, 2018

    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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