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.
