Step-by-Step Instructions

1. 1.Prepare the Beans

   Take 1.5 cups of fresh Mani Payar (field beans/lima beans) in a bowl. Add sufficient water and wash them thoroughly. Drain the water completely and set aside.

2. 2.Temper the Oil

   Place a pan on the stove and add 1 tablespoon of coconut oil. Once the oil is hot, add 3/4 teaspoon of mustard seeds and let them splutter completely.

3. 3.Add Aromatics

   Add 2 dried red chilies and a few sprigs of curry leaves to the pan. Sauté briefly until they become fragrant.

4. 4.Cook the Beans

   Add the washed and drained Mani Payar to the pan. Sprinkle 1/2 teaspoon of salt and pour in 150 ml of water. Stir everything well to combine.

5. 5.Simmer the Beans

   Cover the pan with a lid and cook on a medium flame for approximately 10-12 minutes, or until the beans are tender and most of the water has evaporated. Stir occasionally to ensure even cooking and prevent sticking.

6. 6.Prepare the Coconut Paste

   While the beans are cooking, take 1/2 cup of grated coconut, 1 teaspoon of chili powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of cumin seeds, and 7 medium garlic cloves in a mixer grinder. Grind the ingredients coarsely without adding any water.

7. 7.Combine with Coconut Paste

   Once the beans are cooked and the water has almost completely evaporated, add the prepared coarse coconut paste to the pan. Also, add 1/4 teaspoon of salt for the paste.

8. 8.Mix and Steam

   Mix the coconut paste thoroughly with the cooked beans, ensuring it's well distributed. Cover the pan again and steam on a low flame for 5 minutes. This allows the flavors to meld and the coconut to cook through.

9. 9.Dry the Thoran

   After 5 minutes, uncover the pan and stir well. Continue to cook on a low to medium flame, stirring frequently, until any remaining moisture evaporates and the thoran becomes dry and perfectly combined.

10. 10.Serve

    The delicious Mani Payar Thoran is now ready. Serve it hot as a flavorful side dish with your meal.