Blackeyed Beans Thoran

This is a very tasty side dish with rice gruel or matta rice. It always reminds me of our good friday service in Church. After the completion of the full hymn service, all the church members would be served a helping of rice gruel and vanpayar thoran with pickles on an earthern dish. It always tastes out of this world. So it has an element of nostalgia and homesickness in it for me. Enjoy!

Ingredients

Black eyed beans-1/2 cup
Water- 2 ½ cups
Salt to taste
Turmeric-powder- a small pinch

Freshly grated coconut-1/4 cup
Chumannulli / Shallots-6-8
Dry red chillies-3-4 nos
Jeerakom (Cumin seeds)-1/2 tsp
Garlic cloves-2
Turmeric powder-1/4 tsp
Salt to taste

Coconut oil-1 tsp
Mustard seeds-1/4 tsp
Chumannulli / Shallots -2, sliced
Curry leaves- few

Method
Pressure cook black eyed beans with water, a pinch of turmeric powder and salt and keep aside.
Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds, turmeric powder and salt to taste.
Make a well in the centre of Vanpayar and add the ground coconut mixture in the centre and close the lid of cooker and cook on low heat till steam comes out. Open lid and stir the mixture well. Turn off the flame.
Heat 1 tsp coconut oil in a non stick pan and splutter mustard seeds then add sliced shallots and curry leaves and sauté till shallots are golden brown.
Now add cooked black eyed beans-coconut mixture, stir well for a minute and turn off the heat.
Serve hot with Kanji.