Vanpayar thoran / Red Kidney beans thoran

Vanpayar thoran / Red Kidney beans thoran

Kidney beans -  always an alternative option during busy schedule or lazy evenings for shopping. I usually stock the beans varieties in my kitchen. I bet you can survive with not even a single veggie if you have kidney beans and yogurt. Moru curry (yogurt curry) and vanpayar thoran makes a good combination. But should soak kidney beans in advance atleast 4 hours.

Ingredients:

Vanpayar/ Red kidney beans – soaked 1 cup

Onion – 1 chopped cube size

Salt – as required

Water – to cook

To grind:

Coconut grated – 1 cup

Garlic- 2 cloves

Cumin seeds/jeera – 1 tsp

Chilli powder – ½ tsp

Turmeric powder – a pinch

To temper:

Coconut oil – as required

Urad dal – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – a sprig

Red chilli – 1, halved into two

Method:

Soak Kidney beans for 4-5 hours/ overnight. Pressure cook it with a pinch of salt for 3 whistles. Do not overcook. Chop onion into cubes.  Grind the items listed under ‘to grind’ in a mixer and keep aside.

Heat oil in a cheenachutty/pan on medium flame – sauté items listed under ‘to temper’ in the order given. Once the mustard splutters – add chopped onion and fry it. Now add cooked kidney beans and the ground mixture. Add the water used in pressure cooking the beans with the ground mixture. Sprinkle salt if required. Add garam masala for those who love the flavor. Close the pan with a lid for a few minutes. Once the water gets evaporated reduce the flame and dry the thoran for few minutes in medium heat.

Note:

•  Don’t add too much of water while coking kidney beans – since this is a thoran you get a dry dish.
•   Use the handle of the ladle while drying it or it will turn mushy.
• Make sure it doesn’t get overcooked.