Hurali Kaayi Palya

Ingredients

• - 300g broad beans (hurali kaayi)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare field beans: Shell 250g fresh hurali kaayi (lablab beans / field beans). If using dried beans, soak overnight and pressure cook 4 whistles until tender.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
5. Add beans: Add the field beans. If fresh, cover and cook on low heat 10-12 minutes until tender.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3 minutes.
7. Dry out: Cook on high heat 2-3 minutes until no moisture remains.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Add lemon: Squeeze half a lemon. Toss gently.
10. Serve: Adjust salt. Hurali kaayi palya is a traditional Karnataka bean stir fry. Serve with steamed rice.