In a medium pot, over high heat, add 2 cups water and dry black beans. Bring to a boil and remove from stove. Cover for 1 hour.
Drain the water and rinse the beans. Add remaining water to the same pot and cook the black beans on high heat. As soon as it boils, reduce the heat to medium-low; cover the pot half way and simmer for 45 minutes or until done.
Remove from heat and drain all the water. Let the black beans cool.
In a medium non-stick pot, over medium-low heat, evenly spray cooking oil for 2 seconds. Sauté onions, tomatoes, jalapeño peppers, garlic paste, cumin coriander powder, salt and black beans; cover and cook for 5 to 7 minutes.
Reduce heat to lowest setting and add chicken broth; mix well. Pour into a blender and puree to make the soup mixture.
In the same pot, evenly spray cooking oil for 2 seconds; add cumin seeds, curry leaves, and cilantro; sizzle until aroma is released. Pour soup mixture back into the pot and simmer for 3 to 5 minutes. Finish by adding lemon juice and garnishing with cilantro.
Serving Size 1 (189g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.