I had these dried beans/peas in my pantry for a very long time and I didn't know what they were. It was almost as though I had bought myself a surprise ingredient. When I examined the bottle carefully, I realized what it contained. I also realized I didn't actually buy it. I brought it when I moved from Bangalore and my mother had given it to me. Pigeon Peas. I'd soaked these one night and the plan was to make sundal that we could eat before heading to the gym. I ended up making this much loved amchi dish instead.
To me, bendi always meant only Avrya Bendi, but I am glad I tried it with something else. And although this is traditionally served along with Dali Saar, I didn't want an overdose of Tuvar, so we had this with rotis.
1 cup Pigeon Peas, soaked overnight and cooked
2 tbsp Coconut, scraped
1 tbsp Tamarind Paste
2-3 Red Chillies
1 tsp Teppal (Triphala)
Salt to taste
For the Tempering:
1 tsp Cooking Oil
1 tsp Mustard Seeds
½ tsp Asafoetida (Hing)
7-8 Curry Leaves
Grind the coconut, tamarind, red chillies and a tablespoonful of the cooked beans to a fine paste.
Mix this paste with the cooked beans and add salt and a little water. Bring this to a boil.
In a frying ladle, heat the oil and add the mustard and asafoetida. Add the curry leaves after the mustard has spluttered. Add this to the boiling mixture and serve.