Curried blackeye beans in coconut gravy

Ingredients:

2 cups Black eye beans washed and pressure cooked until soft

1 large onion cut to cubes

1 cup fresh or dry coconut

2 fresh green pepper sliced

¼ cup coriander seeds (dhania)

½ cup chana daal

1 twig coriander leaves

1 tsp cumin seeds

½ tsp turmeric

1 tbsp garlic paste



Method:

Roast the chana daal and dhania in a pan. Grind the roasted seeds, onions, and coconut into paste in a grinder.

Heat oil in a wok, add the cumin seeds, turmeric, green pepper followed by garlic paste. Then add the ground onion coconut paste to it. Let cook for a few mins until the raw smell of onions is gone. Now stir in the precooked blackeye beans. Mix well while partially mashing the beans with the spatula. Cook for a few mins on simmer and turn off the flame. Garnish with coriander leaves and serve.





Serving suggestions: Serve with chapathi naan or any rice dish