Fresh black eyed peas

Ingredients:

Fresh black eyed peas - 1 cup (clean and wash well)
For oil tempering - peanut oil, black mustard seeds, turmeric, hing powder
Chili powder - 1/4 tsp (or to your taste)
Black masala - 1 tsp
Gud or brown sugar - 1 tsp
Salt - to taste
Chopped cilantro leaves - 2-3 tsps
Freshly grated coconut - 3-4 Tb (look in the frozen section of your grocery store).

Recipe:

Heat a pan and add 2 tsp peanut oil.
Prepare oil tempering and add fresh peas.
Add 1/2 cup water. water, cover the pan with the lid and cook for 5 minutes.
Add gud, black masala, chili powder and salt and stir well.
Check if the peas are cooked.
If they are not cooked, add little water and cover and cook some more.
When cooked, they should not be mushy and very little water should be left in the pan.
Sprinkle with cilantro and coconut.
Serve as a side dish with Indian bread, or rice.

Notes:

1) You can use any other fresh beans for this recipe.
2) Fresh beans do not need to be cooked in pressure cooker.
3) For the dried beans (soaked or roasted) use pressure cooker to cook them quickly.
4) Adding turmeric powder (1/4 tsp) to the beans in pressure cooker will help cooking faster. Turmeric powder makes things permissible to enter the vegetables, beans so spices, salt can get infused in them and not remain only on the surface. When you bite into them it is the same taste through and through.
3) You can find fresh coconut (unsweetened, unsalted) in the frozen section of your grocery store. You can take out a small portion and thaw it in microwave before using it. Coconut adds flavor, fibers and a little thickness to your vegetables, curries or beans.