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Black Eyed Beans Thoran – Indian Black-Eyed Peas Recipes

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This Vanpayar Thoran recipe is adapted from Das Sreedharan’s Fresh Flavours of India. Das is a Malayali who runs the Rasa chain of hotels in England. His restaurants are supposedly popular and when I mentioned it to a couple of friends in England, they knew it instantly. I first came across this book in the National Library and borrowed it for 2 weeks. I loved the simple recipes, beautiful illustrations and the general ‘feel’ of the book. What I liked best about the pictures was that they gave the dishes a very ‘easy-to-make’ look which need not necessary be true for a beginner in Indian cooking. However, like I mentioned, I felt it was more for non-Indians or beginners to learn the basic recipes and not necessarily for me ‘cuz I’d like to believe I have graduated from the beginners’ level 🙂 But after seeing my enthusiasm over the pictures, TH got it for my birthday this year, so I have one anyway!

This is one of the recipes that caught my eye immediately. Black eyed beans thoran. The basic thoran recipe includes coconut, shallots, jeera, green chillies and curry leaves, along with a vegetable (or two) of choice. This one is not much different but the use of black eyed beans with this recipe, was new to me.

Black-Eyes Beans Thoran Recipe

Ingredients:
Black eyed beans – 1 cup
Grated coconut – 1/2 cup
Shallots / small onions – 1/3 cup, chopped
Dried red chillies – 4
Turmeric powder – 1 pinch
Urad dal – 1/2 tsp
Mustard seeds – 1/4 tsp
Curry leaves – a few
Oil – 2 tsp (I used coconut oil)
Salt – to taste


How to Make Black Eyed Beans Thoran

1. Soak the beans overnight or atleast for 5-6 hours. Pressure cook for 3 whistles (or cook in little water for about 15 mins, until soft).

2. Heat oil in a pan and temper mustard seeds. Then add urad dal, curry leaves, turmeric and the red chillies, each torn into three. Fry for 2 mins. Then add the shallots and fry for another 3 mins.

3. Now add the grated coconut and cooked beans. Add salt and mix well. Let it cook for another 2-3 mins. Remove from fire.Serve with rice and curry of choice.

You can make a thoran with pretty much any vegetable following the above basic thoran recipe. A thoran is an integral part of any sadya in Kerala be it an Onam Sadya or a Wedding Sadya.

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  4. Aparna

    This is something I make often. It’s like a savoury chundal we make with chickpeas too. At home we don’t add shallots.
    I just noticed the comment before maine says the same.:D

    Reply

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