Indian-inspired bean tadka

Indian-inspired bean tadka with Primary Beans


Creator notes

Why I love this: Creamy cranberry beans pair nicely with fat and spice, ideal for Indian cooking. Tadka is a South Asian technique used to bloom spices in oil to extract their essential flavor compounds (more on that here). Here, I sauté the beans with an aromatic tomato-onion mixture and top it with a flavorful mustard-cumin seed tadka.

–Karishma Pradhan, founder, Home Cooking Collective

As seen in 1 pot of beans, 5 tasty meals

Featured bean: Cranberry

Take 'em from dried to cooked with our guide

Print recipe here


What you’ll need

  • Oil
  • Garlic, minced
  • Onion, diced
  • Tomato, diced
  • Turmeric powder
  • Cooked beans
  • Salt
  • Mustard seeds
  • Cumin seeds
  • Chili powder



Heat oil in a sauté pan and cook garlic and onion until nicely golden brown. Add tomato and cook until the liquid evaporates and the mixture appears paste-like. Add in turmeric and sauté beans for a couple of minutes until combined. Season with salt.

Heat oil in a separate tadka pan or small saucepot. Add mustard seeds and cumin seeds until sizzling. Turn heat off, then swirl in chili powder.

I could imagine this with...

Roti or naan, a dollop of yogurt, and mango achaar (pickle) or a tart, fruity hot sauce

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