Payar Thoran (Boiled dry red beans sauteed)

Payar in Malayalam only means beans. But, in this dish, a dried red-beans available in Indian stores is used. Sometimes, it is called Vanpayaru in Malayalam.

Thoran and mezhukkupuratti are almost the same style of cooking vegetables, beans and roots in Kerala. The only major difference that I see is that in making a thoran, grated coconut is used as an extra ingredient, but mezhukkupuratti is typically a simpler preparation of sauteed vegetables, roots or beans in oil with some spices and shallots. Beans are socked in water overnight and boiled in water, and roots are boiled also before making either thoran or mezhukkupuratti.

Ingredients

1. red chori (a dried red beans available in Indian stores) - 2 cups ( soak in water overnight)
2. grated coconut - 4 tsp
3. shallots - 2
4. garlic -1 pod
5. cumin seeds (jeerakam) - 1/2 tsp
6. chili powder - 1/2 tsp
7. turmeric powder - 1/4 tsp
8. salt to taste
9. whole, dry red chili - 4 counts
10. mustard seeds - 1/2 tsp
11. oil - 1 tbs

Steps

Pressure-cook soaked red beans. Wait for 3 whistles and then turn off the heater; keep it for 5 minutes.

Pulse ingredients 2 though 7 for 1 minute in a food processor. Crack mustard seeds in oil and add whole chili and curry leaves to it. Sautee it for about 30 secs. Add cooked beans and the prepared spices to it. Once the mix would be dry, turn off the heater. Serve with rice as a side-dish warm or cold.