Black eyed beans or cow peas are called alasandalu or bobbarlu in telugu, alasandi in kannada and Lobia or chawli in hindi. Bobbarlu have high nutritional values so they are used to make Alasanda vada or lobia vada in karnatatka and Andhra. These vada are quite popular and sold in the streets stalls. I also make a alasandalu biryani and it makes a great winter food even for the lunch box.
Alasandalu or lobia are also used to make lobia curry or lobia masala, at home we call it as alasandalu koora.
These are soaked overnight then cooked till soft and used in curries. Lobia also go well with some veggie like lauki (sorakaya), potato, sweet potato or beetroot. Even spinach (palak) or amaranth or methi leaves can also be used to make a lobia curry.
Alasandalu koora goes well with plain rice and best suited with philka or chapathi. If serving with chapathi , I suggest as accompanying a bowl full of vegetable salad.
learn to make lobia curry or alasandalu curry with the recipe below
Ingredients (US cup = 240ml )
- 1 cup alasandalu , soaked. / lobia / black eyed peas
- ½ cup onions , chopped
- 1 green chili
- 1 tomato , small, (optional)
- 1 potato , large , boiled and cubed (optional)
- Leafy veggies like spinach or methi as needed
- 1 sprig curry leaves
- ¾ tsp ginger garlic paste (can use only ginger too)
- ½ tsp chili powder
- ¼ to ½ tsp garam masala or coriander powder (optional)
- ¼ tsp mustard
- ½ tsp cumin
- Oil as needed
- To make bobbarlu curry, wash and soak alasandalu for at least 8 to 10 hrs.
- Pressure cook till soft not mushy. I pressure cook for 2 whistles.
- Take 2 tbsp. boiled alasandalu /lobia and grind to smooth paste with little water. Set aside the rest of the black eyed beans.
- Heat a pan with oil, add curry leaves, chili, mustard and cumin, once they begin to crackle, add hing.
- Add onions, sprinkle some salt and fry till they turn pink.
- Add ginger garlic paste and sauté till the raw smell goes away.
- Add tomato, turmeric and little more salt. Fry till the tomatoes turn mushy, totally mushy.
- Add boiled potatoes or any leafy veggies and sauté for a min.
- Add red chili powder and fry for a min.
- Pour water as needed and bring it to a boil.
- Add the ground paste, beans and garam masala. Cook on a low flame for 5 to 7 mins with the lid closed. Adjust more or less water as needed.
- Serve alasandalu curry with roti or rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes