Brown Beans in Spiced Coconut Gravy

Ingredients

1 Cup of Brown Beans
1 Medium Sized Onion, Chopped
1 Medium Sized Tomato, Chopped
3 Tbsps Coconut, Grated
1/4 Tsp Turmeric Powder
1 Tsp Cumin Seeds
1 Tsp Poppy Seeds
2 Cloves
1 Inch Cinnamon
8 Peppercorns
1 Cardamom
1 Star Anise
1 Tbsp Coriander Seeds
1 Tsp Salt or as per taste
15 - 20 Garlic, Minced
2 Green Chilies, Deseeded and Slit
1 Bay Leaf
2 Tbsps Oil
Coriander Leaves for Garnishing

Servings / Time

Serves 6 / 1 Hour Soaking Time and 40 Minutes Cooking Time

Preparation

1. Wash the beans well and soak them in boiling hot water for an hour or until the bean can be pierced through with your finger nail. The boiling water should be 1 inch above the soaked beans.

2. Once the beans have be soaked, boil the beans in a vessel using the same water, add more if needed, Also add some salt as the beans boil. Boil until soft.

3. As the beans boil, Take a dry pan, add grated coconut, chopped onion and tomato along with cloves, coriander seeds, cumin seeds, poppy seeds, cardamom, peppercorns, cinnamon, star anise, turmeric powder and salt. Roast until you have a nice aroma of the coconut.

4. Once roasted allow to cool, add the roasted ingredients to a blender, add some water and blend to form a nice smooth paste.

5. Take another non stick vessel, add oil, once the oil is heated add the bay leaf, let the flavour of the bay leaf mix into the oil, now add the chilies and the minced garlic.

6. Saute for 2 minutes or until ready, now add the blended paste, cover the lid and allow to cook for 5 minutes.

7. Once the paste has been cooked, take off the lid from the non stick vessel, now add the beans along with the water. Mix well so that the beans blend well with the paste. Add more water if needed. Cover the lid and cook for a while.

8. Once cooked check for the thickness of the gravy. If needed thicken the gravy by letting the lid open and cooking for some more time.

9. Once ready, serve hot with rice, rotis or bread. Garnish with some Coriander Leaves.

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