BLACK EYED BEANS

Wash and soak 1 cup of beans for atleast 6 hrs. Tie the beans in a muslin cloth and hang until it sprouts and set aside. Peel the skin of the beans. This might be a tedious job, but it is worth the pain.

Dry Roast w/following ingredients:
2 ½ Tspn coriander seeds
½ Tspn Cumin seeds
¼ Tspn Fenugreek seeds
1 Tspn chana dal
1 Tspn Urad dal
3 Small Red chili’s
1 Long red Chili

Now in 1 Tspn oil, fry ½ medium size onion thinly sliced and 3 cloves of garlic along with ½ coconut grated for about 2 mnts.

All above should be now blended with a pinch of tamarind and ½ Tspn of turmeric powder to a fine paste.

In a vessel, add the sprouted beans along with water. The water level should be just enough to cover the beans. Add 1 small tomato thinly sliced and a small pc of ginger. Cook until half done. Now add the grounded masala, salt to taste and cook until they are soft.

Seasoning:
In 1 Tbspn oil, add ½ Tspn mustard seeds and when they crackle, add thinly sliced ½ med onion, 2 cloves of crushed garlic and a sprig of curry leaves and pour on to the dish.

Taste this with Idli’s, Dosa’s or any Rice item.

SANAA's
2 cups idli rice, 3/4th cup Urad dal. Soak for atleat 4 hrs or overnight. Grind this w/salt, ¼ tspn yeast, 2 to 3 tspns sugar. Grind all the above well to make a fine paste. The batter should be little thicker than the the normal dosa batter.
Once fermentated, grease the bowls w/oil and pour the batter half full. Steam it for 15 to 20 mnts. —
You should get abt 30pcs of size seen in the pic.