Black Eyed Beans with Aromatic Spices

Drain, rinse, and partially mash the black-eyed beans.

In a heavy-bottomed pan, dry roast the cumin, coriander, fennel, and fenugreek seeds along with the cinnamon stick over medium heat. Stir frequently and remove from heat when the spices release their aroma, but be careful not to burn them.

Grind the roasted spices into a fine powder using a grinder. Stir in the crushed chilli flakes.

In a pan, heat the oil over medium heat. Add mustard seeds and curry leaves. Immediately remove from heat, cover the pan, and wait for the seeds and leaves to crackle.

Return the pan to the heat, add the chopped onion and sauté until it turns light golden. Stir in the grated ginger and crushed garlic, cooking for an additional 30 seconds.

Add the beans to the pan, followed by the ground spices, a pinch of salt, and water. Bring the mixture to a boil.

Reduce the heat to low, cover the pan, and let it simmer for 20 minutes.

Sprinkle with fresh coriander leaves and optional grated coconut before serving. Enjoy with rice or flatbreads.