A Beany Affair
A spicy coconut based bean curry.
| Servings | Prep Time |
| 4people | 450minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- ¾cup chawliblack eyed beans
- 2cups Water
- ¼tsp Turmeric powder
- ½tsp red chili powder
- 1tsp garam masala
- 1small onionchopped
- 1medium tomatochopped
- 2tbsp Oil
for masala curry paste
- ½cup Fresh grated coconut
- 1tbsp unsweetened dry coconut
- ½inch Ginger
- 4 garlic cloves
- 1tbsp fennel seeds
- ½tbsp coriander seeds
- 1small onionchopped
- 2tsp Oil
Instructions
Preparing the black eyed beans
- Rinse and soak the beans overnight in water.
- Next day, drain the water and pressure cook the beans with some salt in 2-3 cups water till they are cooked completely and are soft.
- Drain and keep the cooked beans aside.
Making the masala curry paste
- In a pan heat oil, add the chopped onions and fry till they become transparent.
- Now add the ginger and garlic and fry for a minute
- Add the fennel and coriander seeds and fry for 1-2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
- Add the fresh grated coconut along with the dry coconut.
- On a low flame, roast the mixture till the coconut becomes golden brown.
- Keep on stirring, so that the coconut does not burn. Let this mixture cool.
- Grind this mixture in a blender with some water.
- Heat oil in a pan, add chopped onion and fry till transparent.
- Add the masala paste and fry for a minute.
- Add tomatoes, turmeric, red chili powder and garam masala powder and salt along with the cooked black eyed beans. Stir and add water.
- Bring to a gentle boil without a lid and then simmer for about 12-15 minutes.
- Check the seasonings and add the salt or spice powders if required.
- Once the whole curry has all the flavors blended, then remove from the stove.
- Garnish with chopped coriander leaves and serve chawli usal hot with steamed rice, chapatis or bread.
Recipe Notes
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