This is a quick snack also served as prasadam(offering to god) in festivals or temples.
Preparation time: 10 minutes.
Servings: 2
Ingredients:
1/2 cup scarlet runner beans/chickpeas/black eyed peas, soaked overnight
2 tablespoons grated coconut
2 teaspoons oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon urad dal
1/4 cup of onions
2-3 dry red chilies(broken into two)
one spring curry leaves
1/8 teaspoon chili powder(optional)
Salt to taste
Preparation time: 10 minutes.
Servings: 2
Ingredients:
1/2 cup scarlet runner beans/chickpeas/black eyed peas, soaked overnight
2 tablespoons grated coconut
2 teaspoons oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 teaspoon urad dal
1/4 cup of onions
2-3 dry red chilies(broken into two)
one spring curry leaves
1/8 teaspoon chili powder(optional)
Salt to taste
Procedure:
1. Slow cook the beans for 2 hours or Pressure cook the beans for 3-4 whistles,strain out the liquid.
The liquid can be used as given in recipe bean stew
2. Heat the oil in a pan and add the chana dal, mustard seeds,cumin,turmeric, red chilies and the curry leaves.
3. Once the urad dal turns a golden brown, add the onions, saute 2 minutes
4.Add the drained beans, saute for 2 minutes.Add the coconut , salt and chili powder. Mix well on medium flame for 1 minute and turn off the stove.
Tips:
This can be consumed as is or can be served with a stew and rice.
Prathima Koneru 
Leave a Reply