feijioada

Feijioada 100 Portions

Ingredients:	Quantity:
Red chowli beans	2 kg
Kidney beans (rajma)	3 kg
Coconuts	3 nos
Tamarind	100 gm
Feijioada masala:
Fresh coconut	6 no.
Dry red chilli	200 gm
Cumin seeds	10 gm
Methi seeds	10 gm
Garlic	100 gm
Poppy seeds	100 gm
Black peppercorns (whole)	20 gm
Cloves	10 gm
Oil	1 lt
Salt	100 gm

Steps:

Pre Prep:

1. Soak overnight. then wash and cook kidney beans and red chowli beans till soft. Drain and reserve the liquid.

2. Grate the coconuts. Extract thick coconut milk from 3 coconuts and keep the rest of the ground coconut for the masala.

3. Soak the tamarind in water and extract the pulp.

4. Fry the ingredients for the feijioada masala in a little oil till coconut is lightly browned. Grind to a smooth paste.

Method:

1. Put the kidney beans, masala paste, tamarind pulp and the liquid in which the beans were cooked.

2. Bring to the boil and cook 15 to 20 mins.

3. Add coconut milk and adjust seasoning. Serve hot.

Standard:

Red in color, mildly spiced and tangy. Medium thick consistency. Well cooked and not mashed beans.