Black eyed beans rasam is made with a fresh blend of spices and beans. Black eyed beans / lobia are soaked and pressure cooked in enough water till soft. They are then mashed up and added to the rasam. Serve black eyed beans rasam with steamed rice.
Makes: around 2 Cups of Black Eyed Beans Rasam.
Black Eyed Pea 1/3 Cup
Tomato 1 (optional)
Green Chiles 2
Ginger 1/2 inch Piece
Tamarind 1 inch sized Ball
Turmeric Powder a Pinch
Salt to taste
Peppercorns a Pinch
Cumin Seeds 1/2 tsp
Coriander Seeds 1 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Soak black eyed beans in water for around 6 – 8 hours.
Refresh the beans under fresh water and pressure cook in around quarter cup of water for 3 whistles.
Cool the cooked black eyed beans and grind them into fine paste.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and slice the green chiles.
Peel, wash and mince the ginger.
Soak tamarind in half a cup of warm water and extract all the juice discarding the veins.
Heat few drops of oil in a pan, add all masala ingredients in order.
Fry till aromatic or until the ingredients change color.
Cool to room temperature and grind the masala ingredients into fine powder.
Heat oil in a pan, add all talimpu ingredients in order.
Once cumin seeds change color, add ginger, onion, tomato and green chiles.
Once onion turns translucent, stir in black eyed beans mixture, tamarind extract, quarter cup of water and salt.
Bring to boil, add ground masala powder, cover and remove from heat.
Serve black eyed beans rasam with steamed rice and dollop of ghee.
Notes: Make sure black eyed beans are cooked well.
Suggestions: Adjust the consistency of the rasam with water.
Variations: You can also add a splash of lemon juice just before serving.
Other Names: Black Eyed Beans Rasam, Lobia Rasam, Alasanda Charu, Bobbarlu Charu.