Pungent Feijoada

Ingredients 

• 1 1/2 cups red kidney beans
• 8 dried red chillies, stemmed
• 7-8 black peppercorns
• 10 cloves
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 cup scraped coconut
• 2 tablespoons oil
• 2 large onions,chopped
• Salt to taste
• 1 tablespoon tamarind pulp

Method

1. Soak kidney beans overnight in four cups of water. Drain and pressure-cook with four cups of water till six whistles are given out or till done.
2. Roast red chillies, black peppercorns, cloves, coriander seeds and cumin seeds till fragrant. Add coconut and roast for further two to three minutes. Cool slightly and grind to a smooth paste adding a little water.
3. Heat oil in a deep pan. Add onions and sauté till lightly browned. Add boiled kidney beans and mix. Add the ground paste and mix. Add salt and tamarind pulp. Mix, reduce heat and simmer for ten to fifteen minutes. Serve hot with rice.