Pinto Beans Pulikkuzhambu

Ingredients:

• Pinto beans – 200 g
• Onion – 1 
• Tomato – 1
• Tamarind – 1 Lemon size
• Garlic cloves – 10
• Turmeric powder – ¼ Tea spoon
• Red chili powder – ½ Table spoon 
• Coriander powder - ½ Table spoon
• Garam masala powder - ¼ Tea spoon
• Fine coconut paste – 25 g
• Oil – 2 Table spoon
• Mustard seeds
• Fenugreek seeds – ½ Tea spoon
• Black gram seeds (skin removed) - ½ Tea spoon
• Salt
• Curry leaves
• Coriander leaves

Method:

• Soak pinto beans over night in water. Discard soaked water and rinse them well in fresh water.
• Cook them with little salt and water. Keep it aside.
• Chop onion and tomato.
• Soak tamarind in 100 ml water and extract juice.
• Heat oil in a vessel and add mustard seeds. When they pop up add black gram seeds, fenugreek seeds and slightly crushed garlic cloves. Sauté them well.
• Add onion and a pinch of salt. Fry till onion is slightly brown.
• Add tomato, curry leaves, tamarind juice, turmeric powder, red chili powder, coriander powder and garam masala powder. Mix and cook them well.
• Now add cooked pinto beans with its water. Adjust salt and cook the mixture.
• Add fine coconut paste and again cook for a minute with a slow flame.
• Garnish with coriander leaves.

Note:

• This pulikkuzhambu is an excellent side dish for hot plain rice during rainy days.