A Beany Affair
A spicy coconut based bean curry.
Servings Prep Time
4people 450minutes
Cook Time
Servings Prep Time
4people 450minutes
Cook Time
for masala curry paste
Preparing the black eyed beans
  1. Rinse and soak the beans overnight in water.
  2. 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.
  3. Drain and keep the cooked beans aside.
Making the masala curry paste
  1. In a pan heat oil, add the chopped onions and fry till they become transparent.
  2. Now add the ginger and garlic and fry for a minute
  3. Add the fennel and coriander seeds and fry for 1-2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
  4. Add the fresh grated coconut along with the dry coconut.
  5. On a low flame, roast the mixture till the coconut becomes golden brown.
  6. Keep on stirring, so that the coconut does not burn. Let this mixture cool.
  7. Grind this mixture in a blender with some water.
  8. Heat oil in a pan, add chopped onion and fry till transparent.
  9. Add the masala paste and fry for a minute.
  10. Add tomatoes, turmeric, red chili powder and garam masala powder and salt along with the cooked black eyed beans. Stir and add water.
  11. Bring to a gentle boil without a lid and then simmer for about 12-15 minutes.
  12. Check the seasonings and add the salt or spice powders if required.
  13. Once the whole curry has all the flavors blended, then remove from the stove.
  14. Garnish with chopped coriander leaves and serve chawli usal hot with steamed rice, chapatis or bread.