Wash and soak the black beans for at-least 3 hours.
Peel and roughly crush the garlic cloves.
Slit the green chilies.
Cook the soaked black-eyed peas by adding turmeric powder, two drops of gingelly oil and 2 cups of water in your preferred way. I cooked on my instant pot for 8 minutes on high pressure, manual mode and let the pressure release naturally.
Do not discard the water from the cooked beans
In separate pan/kadai, heat the coconut oil.
Then add the mustard seeds, hing, curry leaves, green chilies and the crushed garlic.
Let the garlic brown and then add the cooked black-eyed peas.
Add the salt and mix. Bring it to a boil, and that’s it.
Saaru upkari is ready. Serve hot with rice or roti.
Adjust the green chilies, garlic, and salt as per your preference.
Addition of gingelly oil is optional. I learned that it is always good to add few drops of gingelly while cooking the beans as it helps with digestion.
You can replace black-eyed peas with other beans of your choice.