Cheera Payar Thoran - Spinach and Red Chori

"A quick, easy and healthy preparation of spinach and red chori/beansand grated coconut. Both the bean and or variety of leafy greens can be used for this dish. Cheera Payar Thoran is a specialty of Kerala a state on the south west coast of India."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine         : "Indian"

  1        Pinch  red pepper flakes
  1        28 oz can  diced tomatoes
  1        cup  adzuki beans -- dry
  3        tablespoons  coconut oil -- any vegetable oil can be subtituted for the coconut oil
  1        tsp  mustard seed
  1/2      tsp  cumin seed -- (jeera)
  3        black peppercorns -- (3 to 4)
  1        medium  onion -- sliced
  1        clove  garlic
  1/2      cup  coconut flakes -- unsweetened
           salt to taste

Soak 1 Cup of red chori beans overnight.    

In a sauce pan cover beans with water,bring to a boil; reduce heat to
simmer and cook for 35 minutes.

Crush cumin seeds, chilli flakes, garlic and peppercorns using a mortar
and pestle.

Heat oil in a pan and add mustard seeds.

After the mustard seeds pop, add crushed spices and coconut, stir until
coconut is lightly browned; careful not to burn the garlic. Add onions,
cook until onions are soft; add spinach, mix well. Cook for a minute till
the spinach has wilted.

Add the cooked red chori beans and tomatoes, cook on low heat for 4 to 5
min or till the beans are warmed through.

Serve hot with rice or dahl.

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Per Serving : 383 Calories; 18g Fat (40.1% calories from fat); 12g Protein; 48g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 1/2 Fat.