Lobhia/black eye beans in coconut gravy

Lobhia has not been a very favorite of mine.My husband is very fond of it.It has a different taste and a good gravy gives it a good body and elevates the flavors.I tried various recipes but today the gravy was perfect after a number of times I tried.It has a southern touch and flavors and goes very well with rice.Lobhia/black eye beans are very nutritious too.So make them a part of your life specially if your are vegetarians like me to make your protein intake higher.

Ingredients
Labhia/black eye beans          250 gms
roughly chopped onions          2 nos
roughly chopped tomatoes       3 nos
garlic                                       25gms
ginger chopped                        1 tbsp
curry leaves                             1/4 bowl
tamarind                                  walnut size
methi seeds                            1/2 tsp
coriander seeds                       1 tbsp
chana dal                                1 tbsp
mustard seeds                         1/2 tsp
jeera                                        1/2 tsp
hing                                         pea size pc
red chiilies                               2-3 nos
grated coconut                       1/2 bowl
oil                                           2 tbsp
haldi                                       1/2 tsp
salt to taste
Method
Soak the lobhia for about 2 hours.Add water till level and boil with water and salt for about 10 mins.They should not get mashed. Heat oil and add all the seeds and dal and saute till they are colored.Add hing ,onions, garlic,ginger,red chilli,coconut,curry leaves and saute to lightly brown them.Add the tomatoes and tamarind,haldi and salt and saute again.Cool and grind to a very fine paste.Heat oil,add curry leaves and add this masala and cook for 5 mins.Add the boiled beans and let it boil to integrate well.Top with chopped coriander and serve with steamed rice and poppadums.