Thursday, July 7, 2022



Today's recipe is for an easy to make yet tasty side dish made with black-eyed beans, also known as black-eyed peas.

As you may know, Black-eyed beans are called Alasande Kalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi or Bugdo in my mother tongue, Konkani.

Black-eyed beans are highly nutritious and have numerous health benefits

Elsewhere in this blog, you will find recipes for dishes made with black-eyed beans, such as:-

I have adapted this from a video for Alasande Kalu Gojju in the Namma Aduge Nimma Ruchi channel which specialises in cuisine from Karnataka. 

We enjoyed this with chapatis and I am sure you will like it too. 


  • Alasande Kalu, (Black-eyed Beans), 1/2 cup
  • Coconut Gratings, 2-3 tsp
  • Jeera, (Cumin Seeds), 1/2 tsp
  • Large-sized Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Medium-sized Tomatoes, 2
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tbsp, or to taste
  • Dhaniya Powder, (Coriander Powder), 1 tbsp
  • Water, 1/3 cup + 1/3 cup
  • Salt, to taste
  • Oil, 1 tsp + 1 tbsp 


Wash and soak the Alasande Kalu (black-eyed beans) overnight. It will increase in volume on soaking
Chop the onion, tomatoes, and coriander leaves. 

In a pressure cooker, cook the alasande kalu  in adequate water adding a little salt for 2-3 whistles
Once the cooker cools, remove the cooked alasande kalu and keep aside

Heat 1 tsp of oil in a kadhai and fry the coconut gratings till they turn slightly golden. Transfer to a plate and crush lightly with your fingers. Keep aside. 

In the same kadhai, heat 1 tbsp of oil and on medium heat add the cumin seeds
When they sizzle add the chopped onion and sauté till it becomes slightly golden in colour
To this add the ginger garlic paste,  reduce flame and fry till the raw smell goes

Next add the chopped tomatoes and a little salt. Cover with a lid and cook on high flame for 1-2 minutes till the tomatoes become mushy 

Add turmeric powder, chilli powder, coriander powder and mix well
Add 1/3 cup of water and cook on medium heat till it gives off a good aroma 
Cook for 1 minute 
Add  another 1/3 cup of water and the cooked black-eyed beans
Mash some of the cooked beans with the back of the ladle- this helps in making the gravy more thick
Check for salt and add if required
Bring to a boil and add the roasted and crushed coconut gratings and coriander leaves
Mix well and cook covered for another 2 minutes
Switch off the gas and transfer to a serving bowl
Serve the Alasande Kalu Gojju with chapatis or dosa

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