Hurali Kaayi Palya

Method

1. 1

   Prepare field beans: Shell 250g fresh hurali kaayi (lablab beans / field beans). If using dried beans, soak overnight and pressure cook 4 whistles until tender.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

5. 5

   Add beans: Add the field beans. If fresh, cover and cook on low heat 10-12 minutes until tender.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3 minutes.

7. 7

   Dry out: Cook on high heat 2-3 minutes until no moisture remains.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Add lemon: Squeeze half a lemon. Toss gently.

10. 10

    Serve: Adjust salt. Hurali kaayi palya is a traditional Karnataka bean stir fry. Serve with steamed rice.