Black-eyed beans in coconut and tamarind sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This recipe, Feijoada, originates from the Christian community of Goa. The black-eyed beans are packed with protein and other nutrients that provide a well-balanced vegetarian diet. Ginger, garlic, chilli and onions make up the flavours of the sauce, which is enriched with coconut milk and the tart taste of tamarind.


  • 700 g/lb/4 ½ cups canned black-eyed beans (peas), rinsed and drained
  • 400 ml/14fl oz/ cups coconut milk
  • 5 ml/1 tsp salt, or to taste
  • 5 ml/1 tsp tamarind concentrate or 22.5ml/ tbsp lemon juice
  • 5 ml/1 tsp gram flour (besan)
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 1 large onion, finely chopped
  • 10 ml/2 tsp ginger purée
  • 10 ml/2 tsp garlic purée
  • 10 ml/2 tsp ground coriander
  • 5 ml/1 tsp ground turmeric
  • 5–7.5ml/1–1½ tsp chilli powder
  • toasted flaked coconut, to garnish
  • plain (all-purpose) flour, to serve


  1. Put the rinsed, drained black-eyed beans in a large pan and pour in the coconut milk, salt and tamarind concentrate, if using. If you are using lemon juice instead of tamarind concentrate, do not add it yet. Stir to combine.

  2. Blend the gram flour with 10ml/2 tsp water, making sure there are no lumps, and add it to the beans. Stir over a low heat and let it simmer for 5–6 minutes.

  3. Meanwhile, heat the oil in a small pan over a medium heat and add the onion. Fry, stirring often, for 5–7 minutes, until the onion begins to brown.

  4. Add the ginger and garlic and continue to cook for a further 2–3 minutes, stirring frequently. Add the coriander, turmeric and chilli powder and cook for 1 minute longer.

  5. Add the onion and spice mixture to the beans. If you are using lemon juice instead of tamarind concentrate, add it at this stage. Stir well to combine everything thoroughly.

  6. Remove the pan from the heat and transfer the mixture to a serving dish. Garnish with the toasted flaked coconut and serve with Plain Boiled Rice.

Per portion Energy 354kcal/1487kJ; Protein 14.3g; Carbohydrate 48.9g, of which sugars 19.6g; Fat 12.7g, of which saturates 1.7g; Cholesterol 0mg; Calcium 193mg; Fibre 13g; Sodium 797mg.