Karamani Poriyal

Ingredients

• - 250g black-eyed peas (lobia)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare black-eyed peas: If using dried karamani, soak overnight. Pressure cook with fresh water for 3-4 whistles until tender. Drain.
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 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3-4 minutes until golden.
5. Add cooked beans: Add drained cooked karamani. Toss to coat in the seasoned oil.
6. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 3 minutes.
7. Dry out: Cook on high heat 2-3 minutes until all moisture evaporates.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. The beans should be firm with a nutty flavour.
10. Serve: Karamani poriyal is a protein-rich traditional Tamil Nadu side dish. Serve with steamed rice and sambar.