Peruvian (Mayocoba) Beans and Radish Stir-Fry ~ Day 81

Peruvian beans are also known as Frijoles Perunos / Mayocoba or Canary beans.  They are oval shaped, pale yellow, dry beans with delicious buttery taste and texture.     

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Preparation time: 10 minutes + overnight soaking

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Preuvian beans - 3/4 cup, soaked overnight
• Small red radishes - 2 bunches, washed and cut in to halves
• Fenugreek leaves or any other greens - 1 cup (optional)
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Broken red chilies - 4
• Ground black pepper - 1/2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Grated coconut - 2 tbsp
• Curry leaves - few
• Salt - to taste
• Splash of lemon juice
• Oil - 1 tbsp

Method:

1. Pressure cook the soaked beans for 3 whistles or until soft.  
2. Heat oil in a skillet and splutter mustard seeds.  Add urad dal and red chilies.  Fry until golden brown.
3. Add asafoetida, radish, turmeric powder, and curry leaves.  Sprinkle little water, cover, and cook over low heat until soft.
4. Add the cooked beans, fenugreek leaves (or any greens), pepper powder, cumin powder, and salt.  Mix well.  Saute for 3 to 5 minutes.  Remove from heat and add the grated coconut.  Stir to combine.
5. Serve hot as a side dish for any rice dish or simply like a salad.