Jul 10 2009
This recipe is how my mother in law cooks all her beans. My husband comes from the coastal region of the southern part of the state of Maharashtra (India) called the Konkan coast. This region has an abundance of coconut palms and the residents use coconut in all their dishes.
In the native language(malvani) this curry is called “Kalya Vatanyachi Usal”.
1 and 1/2 cups Black Pigeon Peas (dried)
3/4 cup grated coconut
2 cups chopped onion
1/2 cup crushed tomatoes
2 Tbsp Malvani Meat Masala
1 Tbsp + 2 tsp cooking oil
2 cloves garlic, crushed
2 tsp grated ginger
5 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
1 pinch of asetofodia
2 Tbsp Chopped coriander
2 cups of water
Juice of half a lime
salt to taste
Soak the peas overnight and cook them with some salt until they are tender.
In a skillet heat 2 tsp of cooking oil. Add the crushed garlic and 1/2 cup of the onions. Cook on medium heat for about 5 minutes. Add the coconut and cook it till the mixture is evenly browned. Take it off the heat and allow it cool. Grind the coconut mixture with 1 cup of water and salt till it forms a paste.
Heat the remaining oil in a pot and when it starts to ripple add the curry leaves, mustard seeds and cumin. When the mustard seeds start to crackle add the asetofodia and the onions. Cook on medium low heat until the onions are softened. Add the meat masala and cook for a minute. Then add the cooked peas, grated ginger and salt and mix well. After cooking for another couple of minutes add 1 cup of water and cook covered for about 5 minutes. Add the coconut and onion paste, crushed tomatoes and the kokums and continue cooking. In another 10 minutes the curry is ready. Take it off the heat and add the lime juice and coriander.
1. Use any meat masala instead of the malvani meat masala.
2. Kokums are optional.
3. Can be served with rice or chappati.
Tips: Do not throw away the stems of coriander. Chop them up and add them to the onions. They impart good taste and aroma.