This recipe can be used for almost any type of dry beans some of which include:

Chick Peas (Garbanzo beans)
Black Eye Beans
Kidney Beans
Moong (Mung) Beans

To prepare any of these dry beans, you must soak them in cold water over night. (Wash before soaking) Black Eye Beans and Kidney beans need to be soaked only for a few hours.

Yields: 6-10


  • 3 cups of (Chick Peas, Black Eye Beans, Kidney Beans or Moong Beans)
  • 1 cup Coconut grated
  • 2 tbsp Mustard Seeds
  • 1 big Onion, Chopped
  • 2 sprigs Curry leaves, Chopped (Possible substitute Cilantro leaves)
  • 2 tbsp Oil
  • Water As needed
  • 4 Green Cayenne or Serrano Peppers (Optional)
  • 1/4 tsp Asafoetida (Optional)


  • Cook the beans with water in 1:2 ratio. Beans should be cooked completely but don’t over cook the beans.
  • Drain excess water.
  • Add a little salt towards the end of cooking if you desire.
  • Heat oil in a skillet.
  • Add mustard seeds and allow them to splutter (pop).
  • Place a cover to prevent splatter of oil.
  • Add onion, chili peppers (You may skip if you prefer) and curry leaves and saute until the onion is translucent.
  • Add the beans and saute it for 5 minutes so that the onion and green chili peppers get mixed well with the beans.
  • Sprinkle powdered salt if needed and saute it well.
  • Now add the grated coconut and saute it once again for a minute and remove it from flame.

Category: Side dish

Cuisine: Indian

Tags: Beans

inspired by OtterHealth from Dr. Noah Chelliah