South Indian style black-eyed peas curry (alasande kalu palya) step-by-step recipe with photos.
Black-eyed peas curry or alasande kalu palya is a simple dish is made with black-eyed beans cooked in an onion-tomato base and aromatic spice blend. Sort your weekday dinner with this healthy black-eyed peas curry. Black-eyed peas are a variety of cowpeas and are called alasande kalu in Kannada, and lobia or chawli in Hindi. This wholesome dish is jam-packed with proteins and fiber, not to mention how tasty it is! Blitz the leftover curry and make a great dip or spread. This dish tastes good with both rice and roti/chapati.
To make this dish, I boil the soaked black-eyed peas in salted water. I then temper in coconut oil some spices and saute onion till translucent. I then add tomatoes and cook till they are tender. I add bisi bele bath masala powder to this dish which gives it a unique and delicious flavour. However, if it is not readily available, you can substitute it with sambar powder. I then finish it with and coriander leaves. I prefer to make this dish with coconut oil or ghee; however, you may replace it with any cooking oil of your choice.
So healthy and delicious. Do try this and let me know how you like it.
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Black-eyed peas curry
Black-eyed peas curry step-by-step recipe with photos
1. Boil black-eyed peas until tender but not mushy
2. Heat oil and prepare the tempering (seasoning)
3. Add onions and fry till they are translucent
3. Add tomatoes and cook them for a few minutes
4. Next, add turmeric powder, bisi bele bath masala powder, chilli powder, and ¼ cup water
5. Cook on low flame until the tomatoes and spices are completely cooked
6. Add the cooked black-eyed peas along with some of the water in which it was boiled
7. Check for seasoning and simmer
8. Curry is ready after simmer