Huli/Koimbu from Dry Beans (Kiddney, Pinto,Channa etc)

Huli/Koimbu Grinded (Kideny, Pinto, Channa etc)
Ingredients:

• 1 1/4 cup whole beans ( kidney, pinto Channa etc)
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 1/2 tsp of tamarind paste
• 1 tsp of salt
• 1/2 cup cut/diced egg plant (or squash, cucumbers)

Masala ingredients:

• 2 tbs of coriander seeds(kotambari beeja)
• 2 tbs of chana dhal
• 1/2 tsp of methi seeds(menthya)
• 2 tbs of urad dhal
• 5 red chilies
• 1/4 cup of grated coconut

(Roast the coriander, channa dhal, methi seeds, urad dhal and chilies with a drop of oil in a small pan over medium heat. Add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1/2 cup of water.)

Garnishing ingredients:

• 1 tsp of mustard seeds
• 1 tbs of oil or ghee
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method: Soak the dry beans over night. Next day, Rinse and cook in a pot with about 4 cups of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the beans are is 3/4 cooked add the vegetables. Cook till all the vegetables and beans are cooked well. The bean should be soft when squeezed between your fingers and the vegetable sshould be soft and wilted. Add the blended masala, salt, rasam powder and tamarind to the pot and let it boil for a minute . Turn off the heat. Garnish:To garnish, heat the oil or ghee in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the pot. Add curry leaves for flavouring.
Cooking Tips: It is best to pressure cook the soaked beans, otherwise it takes a long time to cook on the open range. Instead of tamarind paste, you can soak real tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. The Huli/Koimbu should be pretty thick and not too liquidy.
Serving Tips: Serve on hot rice with a tsp of ghee. Can be eaten with roti's, dosaes etc.