Pressure cook field beans with enough water till its cooked and soft.

Add 1 tsp oil in a frying pan and add dried coriander seeds, red chillies and chana dal. saute for few minutes.

Let it cool down and grind it with coconut to make a smooth paste.

Soak tamarind in warm water for 15 minutes. Strain the water in a bowl and discard the pulp.

Now add 1 tbsp oil a sauce pan and when its warm, add sliced onion and garlic cloves.

When the onions are translucent, add tamarind water and turmeric powder.

Bring it to a boil. Lower the flame and add cooked field beans, coconut paste and salt to taste. Mix well.

Let it simmer for few minutes, add more water if you feel the gravy is thick. Remove from the flame.

Now add 1 tsp oil in a small frying pan and add mustard seeds, cumin seeds. When mustard seeds crackle, add curry leaves and saute for few seconds.

Add this tempering in the gravy and serve with rice.