Skip to main content

Black Eyed Peas Curry

 Black Eyed Peas Curry


This is a mellow and nutritious curry made with Black Eyed Peas/ Beans , also known as Lobia, or Alasandalu. It uses very few spices and the addition of coconut milk gives it a creamy consistency. This curry goes well with both rice and roti. 

Black Eyed Peas/ Beans are  fiber rich and packed with protein and numerous micro nutrients. Be sure to include it in your diet in any form.

Ingredients:

1/4 Kg Dried Black Eyed Peas/ Beans/ Alasandalu/ Lobia - ( Washed and soaked overnight )

1 1/2 Cups finely diced  Onions

1 Tomato ( finely chopped)

1/2 Cup thick Coconut Milk

1 Tsp Chilli Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

2 pods Cardamom

2 Cloves

1/4 inch stick Cinnamon

1 Bay leaf

2 Tbsp Oil

3 Green Chillies - Slit lengthwise

1/4 Cup Chopped Coriander leaves


Let's get started:

Drain and wash the Black Eyed Peas/ Beans that have been soaked overnight. Pressure cook with three cups of water for two whistles. ( Once the pressure subsides, check if the Black Eyed Peas have cooked properly. Cooking time varies with difference in quality. Keep aside.

In a pan, heat oil. Add the bay leaf, cardamom, cloves and cinnamon and fry for a minute. 

Add the green chillies and fry till slightly blistered. Add the diced onions and tomatoes and saute till heated through. Add salt to taste and turmeric powder. 

Cover and cook on very low flame till the onions turn translucent and the tomatoes are mushy. 

Add the chilli powder and  coriander powder . Mix well and cook uncovered on low flame till the raw smell disappears. This will take a few minutes. Don't let the masala burn.

Add the Black Eyed Peas/ Beans with the water from the pressure cooker and stir well. Cook till all the water evaporates. Check for salt. Add if necessary.

Finally, add the thick coconut milk and mix well till the gravy thickens to desired consistency. Take off the flame and garnish with coriander leaves.

Serve hot with rice or roti.




Comments

Post a Comment

Popular posts from this blog

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Andhra Gongura Pachadi

Andhra Gongura Pachadi An Andhra meal is not really complete without the quintessential Gongura Pachadi. Easy to make and loaded with iron, vitamins, folic acid and anti-oxidants, this tangy leaf ( Sorrel Leaf) is used in many dishes in Andhra – the most famous being Gongura Pappu, Gongura Pachadi and Gongura Mutton. Gongura Pachadi is made in many ways in different parts of the state – all taste good. This is my recipe. Ingredients: 2 cups tightly packed sorrel leaves (Washed well and sun dried for about 10 to 12 hours) 1 Tsp Cumin seeds 1 Tsp Fenugreek seeds 10 dried red Chillies 3 Green Chillies 1 tbsp Tamarind pulp Salt to taste A pinch of Turmeric 3 Tbsps Oil For tempering: 1 Tbsp Oil 1 Tsp Mustard seeds ½ Tsp Urad Dal 1 sprig Curry Leaves 6 cloves Garlic – Peeled Let's get started: In a pan, pour 3 tbsp oil and on a medium flame fry 1 tsp cumin seeds ,1 tsp fenugreek seeds and 10 dried red chillies till they are well fried. Do not let t...
4 comments
Read more