ALASANDE SUKKA

 ALASANDE SUKKA

Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kaalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

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

• Alsande Kalu Gojju
• Spicy Karamani Sundal 
• Bugdo and Kirla Ghashi

Today's recipe is for "Alasande Sukka" - an easy to make side dish. It is very popular in the coastal areas of my Home State of Karnataka. I have adapted this from the recipe for Lobia Sukka  by Ambika Shetty. 

I hope you will try this out and I am sure you will like it as much as we do! 

Ingredients:-

• Alasande Kaalu( Lobia), 1 cup
• Mustard Seeds, 1 tsp
• Curry Leaves, a few 
• Onion, finely chopped, 1/2
• Tomato, chopped, 1
• Salt, to taste
• Oil, 1 and 1/2  tbsp
• Coriander Leaves, for garnish]
• Lime Juice, 1 tbsp

For the Masala Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Coriander Seeds, 1 tsp
• Peppercorns, 1/8 tsp
• Cinnamon, 1 or 2 small sticks
• Cloves, 2
• Dry Red Chillies, 2
• Garlic Cloves, 3
• Ginger, 1/2  " piece
• Onion, roughly chopped, 1/2 
• Turmeric Powder, 1/4 tsp

Method:-

Wash the Alsande Kaalu ( Lobia) and soak it in adequate water for 8 hours or overnight 

Next morning, in a pressure cooker cook the soaked lobia in 3/4 cup of fresh water and a little salt for 2 whistles 

When the cooker cools, remove the cooked lobia and keep aside

Take a onion and roughly chop half and finely chop the other half

Wash and chop the tomatoes

In a mixer jar, grind together the fresh coconut gratings, coriander seeds, peppercorns, cinnamon sticks, cloves, dry red chillies, garlic cloves, ginger, roughly chopped onion, and turmeric powder to a coarse paste adding just the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and the finely chopped onion 

Saute till the onion becomes translucent 

To this add the freshly ground masala paste and mix well

Cook for 3-4 minutes till the raw smell goes

To this add the chopped tomato, add salt to taste - remember that a little salt has already been added while cooking the lobia

Cook covered for 3 minutes on low flame

Now add the cooked lobia, mix well and cook covered for another 5 minutes on low flame

Finally switch off the gas, add the lime juice, mix well and garnish with finely chopped coriander leaves 

Transfer to a serving bowl and serve as a side dish with rice or chapati 

LOBIA MASALA CURRY

 LOBIA MASALA CURRY

Black-eyed beans, known as Lobia in Hindi, is a legume commonly used for cooking all over India. They have numerous health benefits. too. These are called Alasande Kalu in Kannada, Karamani in Tamil, Chavali in Marathi and Alasandebee/Bugdo in my mother tongue, Konkani.

Elsewhere in this blog, you will find recipes for yummy dishes made with lobia such as:-

• Lobia Rassedar
• Bugdo & Kirla Ghashi 
• Chavali Masala

Today's recipe is for a delicious side dish which goes great with hot steamed rice and rotis. I have adapted this from Lobia Masala Curry from Rajshri Food. 

I am sure you will enjoy this as much as we did. 

Ingredients:-

• Lobia (Black-eyed Beans), 1 cup
• Cumin Seeds, 1 tsp
• Bay Leaf, 1
• Cinnamon, 1" 
• Asafoetida (Hing), 1/2 tsp
• Dried Red Chillies, 2 (broken into halves) 
• Large-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1 tsp
• Coriander Powder, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Medium-sized Tomatoes, 3  
• Curds, 1 tbsp 
• Oil, 2 tbsp
• Coriander Leaves, finely chopped- for garnish

Method: -

Wash the lobia two to three times and soak it overnight in adequate water. The next morning you will find the lobia has increased in volume. Drain away the excess water. 

Place the lobia in a pressure cooker adding adequate amount of fresh water. and a pinch of salt.

Pressure cook the lobia for 4-5 whistles till it is well-cooked. Take care that it does not get overcooked and mushy. It should be cooked yet retain some firmness. Once the cooker cools, remove the cooked lobia and keep aside.

In a small mixer jar make a puree from 3 medium-sized tomatoes. Keep aside. 

Finely chop the onion and coriander leaves

In a thick-bottomed pan, heat 2 tbsp of oil and once the oil gets hot add cumin seeds, bay leaf, cinnamon stick, asafoetida, dry red chillies, finely chopped onion and 1 tsp of ginger garlic paste

Saute till the onions turn golden brown

To this add the turmeric powder, garam masala, coriander powder, Kashmiri Red Chilli Powder and tomato puree. 

Mix well and cook on medium flame till the masala releases oil. Now, lower the heat, add the curds, mix well and let it simmer for a couple of minutes.

Add the cooked lobia and salt to taste, mix well so that the lobia gets well-blended with the masala

Cover and cook for about 5 minutes on medium flame

Remove the lid and cook for 2 more minutes

Switch off the gas and transfer the Lobia Masala Curry to a serving bowl

Garnish with finely chopped coriander leaves

Serve with hot steamed rice or rotis

MASALA CHAWLI

MASALA CHAWLI


Chawli (also called lobia) is the Hindi name for cowpeas, commonly known as black-eyed beans. We call this bugdo in Konkani. These legumes are very tasty and nutritious. They are said to help diabetics as also lower cholesterol as per this article.

I try to use chawli at least once in a while in our diet. Elsewhere in this blog you will find recipes for Lobia Rassedar which goes great with rotis, and for Lobia Suva Bhaji Subzi.

Today's dish is adapted from Masala Chawli from the legendary Tarlaji Dalal. I tried it out and loved the special flavour provided by the mint leaves and dried fenugreek leaves.

For best results it is essential that the cowpeas are soaked for at least 4-6 hours so that they become nice and soft.

Ingredients:

• Cowpeas/ Black-eyed Beans (Chawli/Lobia), 1/2 cup soaked for at least 4-6 hours
• Medium-sized Onion, finely chopped, 1
• Fresh Tomoto Pulp, 1 cup
• Dried Fenugreek Leaves (Kasuri Methi) 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste

To be ground into a paste:

• Mint Leaves, chopped, 3/4 cup
• Ginger, grated, 1 tsp
• Green Chillies, 2-3
• Lemon Juice, 1/2 tsp

Method:

Clean, wash and soak the chawli in enough water for at least 4-6 hours
Make a pulp from 2 medium-sized tomatoes and keep aside
In a small mixer jar, make a paste of the mint leaves, ginger, green chillies and lemon juice adding very little water. Keep aside.

In a pressure cooker  add 1 cup of water to the soaked chawli and pressure cook for 2-3 whistles or till they are coooked. 

Once the cooker cools, remove the cooked chawli and keep aside. Retain the water in which they were cooked.

Heat oil in a kadhai, and when it gets hot add the chopped onions and saute for 1-2 minutes or till they turn slightly golden. Add the tomato pulp, dried fenugreek leaves, turmeric powder,  and salt and mix well

Cook over low flame for about 2 minutes

Add the cooked chawli, some of the retained water in which it was cooked and the ground mint paste and let it simmer for 4-5 minutes
You can vary the consistency to suit your taste

Serve hot with rotis