Karamani / Thattai payir : 1 cup
Small onions : 1/2 cup
Tomato : 3 nos
Grated coconut : 2 tbsps
Sambar powder : 2 1/2 tsps
Refined oil / Gingelly oil : 1 1/2 tsp
Mustard seeds : 1/2 ysp
Fenugreek seeds : 1/4 tsp
Wash & soak karamani for 2 hours in hot water.
Pressure cook it with little salt for 3 whistles.
Grind coconut to a smooth paste and keep it ready.
Heat oil in a pan, add mustard seeds,fenugrek seeds,curry leaves.
when mustard seeds splutter, add onion and fry.Add chopped tomatoes, turmeric powder, sambar powder and fry.
Now add the black eyed bean / Karamani,salt,asafoetida,coconut paste and mix.
Add 1/2 cup water and let it boil for 5 minutes on low flame.
Switch off the flame and serve with hot rice.