Black eyed beans (Lobia / Chawli) Sukke / Thoran

Black eyed beans (Lobia / Chawli ) Sukke / Thoran

A tasty side dish goes well with Rice & Kanji (pejje)

Serves: 2

You will need

1 cup (100g) dried black eyed beans (pick dark red color beans) ( or 2 cups (200 to 225 g) cooked beans / chawli)
2 cups water

For coconut mixture:

3 tablespoon grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
4 garlic cloves (optional), chopped and crushed

Mix all the ingredients well and keep aside.

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon urad dal
1/2 teaspoon salt (or to taste)

Method

Wash and soak chawli in 2 cups water for 6 hours and pressure cook for 30 minutes (reduce heat to medium after 2nd whistle and cook for 20 minutes). Do not open the cooker. Allow to cool naturally. Reserve 2 to 3 tablespoon stock.

Heat oil in a frying pan. Add mustard seeds. When they start to pop, add cumin seeds and urad dal. Saute for 2 minutes.

Add cooked chawli, coconut mixture and salt to taste. Sprinkle reserved stock. Cover with a lid and cook on a low heat for 15 to 20 minutes until water dries up and fragrant. Stir well. Serve as a side dish with Rice or Kanji (pejje).