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Black Eyed Peas Talimpu

17 Jan

Alasanda Talimpu.

Black eyed peas are soaked in water and pressure cooked till soft but not mushy. They are then briefly fried in oil along with whole spices. Grated coconut is added as a final step before removing the black eyed peas from heat. Serve black eyed peas talimpu as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Black Eyed Peas Talimpu.


Black Eyed peas 1 Cup
Grated Coconut (Fresh/Frozen) 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 7
Asafoetida a Big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Soak black eyed peas in water overnight.
Refresh in water the next day and pressure cook in few cups of water for 2 – 3 whistles.
Once the cooker comes to room temperature, remove the lid and strain the black eyed peas.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add strained black eyed peas.
Fry for a minute or two to evaporate any excess moisture.
Stir in grated coconut, turmeric powder and salt.
Remove from heat and serve black eyed peas talimpu as a snack or with steamed rice and dollop of ghee.
Notes: Make sure black eyed peas are cooked right.

Suggestions: You can also boil black eyed peas on stove top till they are soft but not mushy.
Variations: You can also squeeze a slice of lime for freshness.
Other Names: Black Eyed Peas Talimpu, Alasanda Talimpu.