A combination of black eye bean, grated coconut, shallots and chili makes a very tasty vegetarian side- black eye bean thoran.!!
This is one pure vegetarian side dish that my family loves. Now for me that is a great thing, because we are unfortunately not a very vegetable happy family. It is an immense task to just get my tough ones to eat their plate of veggies. but this dish helps out a lot because it combine the protein of the pulses and the nutrition of the veggies and has a delicious taste that leaves the young ones asking for seconds.
BLACK EYE BEAN THORAN
- Black eye beans – 1 cup
- Small Red onions – 6
- Green Chili – 2
- Garlic – 2
- Jeera – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Coconut – 1/2 cup
- Curry leaf – 2 sprigs
- Wash and soak the black eye beans in water for 2 to 3 hours. Put the beans in the pan or pressure cooker along with the salt and cook till it is cooked through but not mushy. In a pressure cooker, 1 whistle should be enough. If using a normal covered pan, you will have to cook it for about half hour. Cook till all the water dries up but the bean is cooked yet it retains its shape. Make sure the flame is low.
- Grind all the remaining ingredients (except curry leaves) in a mixer grinder till combined and crushed. Add this to the cooked beans. Add the curry leaves to the mix. Cover with a lid and let cook for about 5 minutes, till the coconut mix is cooked and the raw smell is gone.
- Increase the flame to high and cook another 5 minutes stirring well. During this time, any remaining moisture gets absorbed and the thoran gets well mixed.
- Remove from heat and serve with rice.
- This same recipe can be used for vanpayar also.