Black-eyed peas curry

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

Shilpa

South Indian style black-eyed peas curry made with onions, tomatoes and spice blend.

5 from 1 vote

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Course Side Dish

Cuisine Indian, Karnataka

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Ingredients

  

1x2x3x

• 1 cup black-eyed peas
• 1 large onion chopped
• 1 medium tomato chopped
• 2 tbsp coconut oil see notes
• 1 tsp cumin
• ½ tsp mustard seeds
• 4-5 curry leaves
• ½ tsp asafoetida
• 1 dry red chilli
• 1 tsp chilli powder or to taste
• 1 tbsp bisi bele bath masala powder see notes
• ½ tsp turmeric powder
• Salt to taste
• A few coriander leaves

Instructions

 

• Soak black-eyed pea for 2 hours. Wash the soaked peas and boil with water and salt until they are tender, but not mushy
• Heat coconut oil in a pan. Add mustard seeds and let it splutter
• Add cumin, dry red chilli, curry leaves, asafoetida and fry for a few seconds
• Add onions and fry till they are translucent (about 8 minutes)
• Add tomatoes and cook them for a few minutes
• Next, add turmeric powder, bisi bele bath masala powder, chilli powder, and ¼ cup water. Cook on low flame until the tomatoes and spices are completely cooked
• Add the cooked black-eyed peas along with some of the water in which it was boiled. Slightly mash about ¼ of the peas. Check for seasoning and simmer for 15 mins
• Garnish with coriander leaves and serve hot

Notes

• I prefer making this dish with coconut oil. It also tastes great when made with ghee. However, you may replace it with any regular cooking oil of your choice.
• Bisi bele bath masala powder adds a very unique flavour to this dish. If you don't have it handy, you may replace it with sambar powder.

Nutrition Facts

Black-eyed peas curry

Amount Per Serving

Calories 70 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 8mg0%

Potassium 135mg4%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 247IU5%

Vitamin C 13mg16%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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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