Black-eyed Beans Usal (method 1)

Ingredients:
Black-eyed Beans - 1 cup
Dry red chillies - 3 nos.
Grated coconut - 3 tbsp.
Maharashtrian Goda Masala or Kala Masala - 1 tsp.
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1/4 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.

Jaggery - 1/2 inch cube
Salt to taste

For the Garnish:
Coriander leaves, washed and cut finely
Farsan mix or sev and
finely chopped onion

Before you Start:
1) Soak black-eyed beans in water for a few hours. Pressure cook them beforehand. These beans cook easily and can be directly pressure cooked when there is shortage of time.

For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add 1/4 tsp. cumin seeds, a pinch of hing and turmeric powder.
4) Add red chillies and sauté for a few seconds.

How to Proceed:
1) Add the pressure-cooked beans.
2) Add grated coconut , goda masala and salt. Mix well.
3) Cook for a few minutes.

For serving:
Put beans in a bowl. Sprinkle with farsan or sev and finely chopped onion. Garnish with coriander leaves and serve hot with rice or chapati.