Alasandalu Curry | Bobbarlu Curry | Lobia Curry Recipe
Alasandalu are soaked overnight then cooked till soft to make curry.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 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
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 134kcal | Carbohydrates: 26g | Protein: 7g | Sodium: 75mg | Potassium: 588mg | Fiber: 7g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 30.9mg | Calcium: 45mg | Iron: 4.2mg