Indian Beans Curry is a delicious mixed beans curry made by cooking five types of beans in an onion-tomato gravy flavored with Indian spices. This easy beans curry is vegan and gluten-free.
Any Indian beans curry and rice is one of my favorite things to eat. It’s so comforting, filling, and nutritious that I make it regularly in my kitchen, especially for weekend brunch. That’s the reason you will find so many Indian beans curry recipes on my blog.
It’s really interesting to see how most of the beans used in the Indian bean curries traveled to India from other countries many-many years back like Kidney beans (rajma) from Mexico, Chickpeas (chole) from the Middle East, Black-eyed peas (Lobia) from Africa, have now become such a significant part of the Indian cuisine.
And, considering the speed with which Globalization of food is happening, I am sure that people from the future world will be surprised by the fact that dal-chawal and curries are originally from India, Pizza and Pasta from Italy, Falafel–hummus from the Middle East, dumplings and noodles from Asia.
Coming back to the mixed beans curry recipe, it’s one of my favorite Indian bean recipes as I get to enjoy all the beans in one dish. Since I love it so much, my mother makes sure to make it for me at least once whenever I visit India.
Which type of Beans to use?
I generally use kidney beans, chickpeas, black-eyed peas, whole Bengal gram (Kala chana), and whole black lentil in this recipe. That’s the way my mother and grandmother make it. Sometimes, I also add dry peas or white beans to it.
You can add whichever beans you have in your kitchen. The no. of beans used may also vary. If you don’t have five beans, use four or three. But try to use as many different types as you can. If you have more then five beans, you can use more also.
As I have mentioned in most of my other Indian beans recipes- canned beans are not used in traditional Indian cooking. So, it’s always better to take dry beans, soak them overnight and then cook to use in Indian recipes, for the authentic taste of Indian food.
However, if you really can’t find yourself doing that or dry beans are not available to you, you can use canned beans too.
Can it be made without a pressure cooker?
If you like cooking beans from scratch, it’s convenient to have a pressure cooker in your kitchen. Even instant pots are very useful. However, if you don’t have either of these two appliances, use a normal heavy-bottomed pot to cook it but it will be time-consuming. It will take at least 2 hours on medium flame to get the soaked beans perfectly cooked.
You can also enjoy it as an Indian Mixed Beans Soup.
The leftover bean curry can be kneaded with some whole wheat flour, and herbs to make a dough. Use this dough to make paratha (Indian flatbread).
Honestly, in India, freezing food to consume later is not practiced and is not considered good for health.
However, in this fast world, the lifestyle of people has changed a lot. Many of my readers do batch cooking and then freeze their food. They keep on asking me questions about freezing recipes.
So, if you also follow that then yes, you can freeze this beans curry. Let it reach room temperature and then put in airtight containers before keeping in the freezer. To serve just reheat in the microwave or stovetop.
More easy bean curries
As mentioned above, I love beans and make curries with them at least once a week. If you also want to try them then don’t miss to check the following recipes:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Indian Beans Curry?
Indian Mixed beans curry
- 3/4 cup dried whole black lentil (sabut urad dal)
- 1/4 cup dried kidney beans rajma
- 1/4 cup dried chickpeas chole
- 1/4 cup dried whole Bengal gram Kale chane
- 1/4 cup dried black-eyed peas lobia
- 1 large red onion
- 5-6 cloves of garlic
- 1/2 teaspoon roughly chopped ginger
- 1-2 green chilies
- 2 medium-sized tomatoes
- 1/4 cup coriander leaves finely chopped
- Juice of 1/2 a lime adjust as per taste
- 1/2 teaspoon cumin seeds
- 3-4 black pepper corns
- 1-2 cloves
- 1 bay leaf
- 1 small stick of cinnamon
- 1/2 tbsp coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon red chili powder adjust as per taste
- Salt as per taste
- 1 tbsp cooking oil of your choice Non-vegans may also use ghee
- 6 cups water
- Mix all the beans, wash nicely and soak in water for at least 7-8 hours or overnight. In the morning put all the soaked beans in a pressure cooker with water and salt. Cook on medium flame till 6-7 whistles or till the beans get cooked without losing their shape.
- Put the onion, garlic, and ginger in a grinder to make a paste. Take out the paste in a bowl and keep aside. In the same grinder, add the tomatoes and green chilies, make a paste and keep in a separate bowl.
- Heat oil in a pot. Add the Bay leaf, cinnamon stick, peppercorns, cloves, and cumin seeds. Saute for a few seconds or till the spices become fragrant.
- Add the onion paste and fry till it becomes golden brown. Keep on stirring in between and every time when you feel that it's sticking to the bottom add around 2 tablespoons of water and continue cooking.
- Mix all the dry spices except garam masala with 2 tablespoons of water and add to the pot. Saute for a few seconds.
- Next, add the tomato paste. Cook for around 10-12 minutes, till tomatoes, get nicely cooked and change their color.
- Finally, add the cooked beans along with the water in which it's cooked to the pot. Add chopped coriander leaves and garam masala. Simmer on low flame for 5-6 minutes and then switch off the gas.
- Squeeze in some fresh lime juice, garnish with chopped coriander leaves and serve the beans curry with rice or roti.