BLACK EYED BEANS
|Black-eyed beans||1 Cup (16 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Finely chopped cilantro||1 Tablespoon|
|Grated coconut||1 Tablespoon|
|Split black gram||2 Teaspoon|
|Mustard seeds||1 Teaspoon|
1.Soak the black-eyed beans in warm water for half an hour and pressure cook up to one whistle.Stain and set aside.
2.In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the red chilies. As they turn bright red, stir in the curry leaves and asafoetida.
3.Add the boiled beans,green chilies,ginger and salt.Cook for 8-10 minutes
4.Finally ,switch off the flame and garnish with coriander leaves and grated coconut