Step-by-Step Instructions

1. 1.Prepare the Manipayar

   Take 1.5 cups of Manipayar (cowpeas/black-eyed peas) in a bowl. Add sufficient water to cover them and wash thoroughly. Drain the water completely and set aside.

2. 2.Temper the Spices

   Heat a pan on medium flame and add 1 tablespoon of coconut oil. Once the oil is hot, add 0.75 teaspoon of mustard seeds and let them splutter completely. Then, add 2 dried red chilies and a few curry leaves. Sauté for a few seconds until fragrant.

3. 3.Cook the Manipayar

   Add the washed Manipayar to the pan. Sprinkle 0.5 teaspoon of salt and pour in 150 ml of water. Stir well to combine. Once the water starts boiling, cover the pan with a lid and cook on a medium flame for approximately 10-12 minutes, or until the Manipayar is tender. If the beans are very mature, they might take a bit longer to cook.

4. 4.Prepare the Coconut Paste

   While the Manipayar is cooking, prepare the coconut paste. In a mixer grinder jar, add 0.5 cup of grated coconut, 1 teaspoon of chili powder, 0.25 teaspoon of turmeric powder, 0.5 teaspoon of cumin seeds, and 7 medium-sized garlic cloves. Grind this mixture to a coarse paste without adding water.

5. 5.Combine and Steam

   Once the Manipayar is cooked and most of the water has evaporated (around 12 minutes), add the prepared coconut paste to the pan. Sprinkle an additional 0.25 teaspoon of salt. Mix everything thoroughly. Cover the pan again and steam on a low flame for 5 minutes to allow the flavors to meld and the coconut paste to cook.

6. 6.Dry Fry and Serve

   After 5 minutes, remove the lid. If there is any remaining moisture, stir continuously on a medium flame until the Thoran becomes dry and the masala is well coated on the Manipayar. Serve hot with rice or as a side dish.