Tag Archives: Black Eyed Pea

Black Eyed Peas Fritters

31 Jan

bobbarlu_punukulu
Bobbarlu Punukulu.

Black eyed peas and soaked in water for few hours and ground into smooth paste with spices and yogurt. It is then mixed with flour to thicken a bit and deep fried till fritters are golden brown in color on all sides. Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Makes: around 15 Black Eyed Peas Fritters

Ingredients:

Black Eyed Peas 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Cumin Powder a big Pinch
Plain Yogurt 2 Tbsps
Rice Flour 1 Tbsp
Besan / Gram Flour 2 Tbsps
Salt to Taste
Oil for Deep Frying

Method of preparation:

Soak black eyed peas in water for around 3- 4 hours.
Refresh in water and strain the soaked black eyed peas.
Peel and roughly chop the ginger.
Remove stems, wash and roughly chop the green chiles.

In a grinder, add the black eyed peas, ginger, green chiles, cumin powder, yogurt and salt.
Grind the above mixture into smooth paste without adding any water.
Remove the ground black eyed peas mixture onto a mixing bowl.
Add rice flour, besan to the mixing bowl and mix well.

Heat oil in a deep frying pan on medium low heat.
Scoop a tbsp of black eyed peas mixture and carefully drop in hot oil.
Repeat the same till the surface of oil is filled.
Deep fry the black eyed peas fritters till golden brown in color on all sides.
Once crisp, remove the fritters onto absorbent paper.
Repeat the same with any remaining black eyed peas mixture.
Serve black eyed peas mixture immediately with tomato sesame chutney or any chutney of your choice.
Notes: Make sure not to add too much yogurt or any water to the black eyed peas while grinding.

Suggestions: If the black eyed peas mixture is little runny, add rice flour to thicken the mixture.
Variations: You can also add whole cumin seeds after the mixture is ground into paste by skipping cumin powder.
Other Names: Black Eyed Peas Fritters, Bobbarlu Punukulu.

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Cabbage with Black Eyed Beans

30 Mar

cabbage_black_eyed_beans
Cabbage with Black Eyed Beans.

Cabbage is shredded and cooked in oil along with whole spices. Black eyed beans is pressure cooked and added to the pan along with powdered spices. Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Makes: around 3 Servings of Cabbage with Black Eyed Beans.

Ingredients:

Cabbage 1/2 of Small Head
Boiled Black Eyed Beans 1 Cup
Green Chiles 2 – 3
Ginger 1 inch Piece
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Discard the hard part in the middle of the cabbage while shredding.
Peel, wash and mince the ginger.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and minced ginger.
Fry briefly, stir in shredded cabbage.
Fry for couple of minutes or medium high flame till cabbage softens are start to brown around the edges.
Make sure to stir the cabbage continuously to avoid burning.
When cabbage is soft while holding a very light crunch, add the black eyed beans in the middle of the pan.
Fry for another minute or two and stir in turmeric powder and salt.
Stir everything well and remove from heat.
Serve cabbage with black eyed beans over plain steamed rice and dollop of ghee or with roti or chapati.
Notes: Make sure cabbage is cooked right.

Suggestions: Soak the black eyed beans for couple of hours and pressure cook for 3 whistles.
Variations: A pinch of garam masala can also be added as a finishing step.
Other Names: Cabbage with Black Eyed Beans.

Black Eyed Peas Talimpu

17 Jan

alasanda_talimpu
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.

Ingredients:

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

Talimpu:

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.

Black Eyed Beans Rasam

24 Jul

lobia_rasam
Alasanda Charu.

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.

Ingredients:

Black Eyed Pea 1/3 Cup
Tomato 1 (optional)
Onion 1
Green Chiles 2
Ginger 1/2 inch Piece
Tamarind 1 inch sized Ball
Turmeric Powder a Pinch
Salt to taste

Masala:

Peppercorns a Pinch
Cumin Seeds 1/2 tsp
Coriander Seeds 1 tsp

Talimpu:

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.

Black Eyed Beans Dosa

23 Jul

bobbarlu_dosa
Alasanda Dosalu.

Black eyed peas / lobia are soaked in water for around 6 hours or overnight. They are then refreshed in water and ground into smooth batter. The batter is spread on hot pan and layered with spices and onion. Black eyed peas dosa is served with any chutney or with sooji upma.
Makes: around 6 Alasanda Dosalu.

Ingredients:

Black Eyed Peas 1 Cup
Onion 1
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Green Chiles 2
Salt to taste
Oil as required

Method of preparation:

Peel and mince the ginger.
Peel and finely chop the onion.
Remove stems, wash and chop the green chiles.

Soak black eyed peas in water for 4 – 6 hours.
Refresh in water and strain the soaked black eyed beans.
Grind the black eyed beans into smooth paste with least amount of water.

Thin out the batter if required with water to make a pour-able somewhat thick batter and stir in required amount of salt.

Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of black eyed beans batter and spread it with back of the ladle in circular motion into thin dosa.
Immediately, sprinkle a big pinch of cumin seeds, a pinch of minced ginger, few chopped green chiles and a handful of chopped onion.
Lightly press all the toppings into the dosa.

When bottom and edges of the alasanda dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining black eyed beans dosa batter.
Serve hot black eyed beans dosa with upma and ginger pickle or with dalia chutney.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If the black eyed beans dosa doesn’t come out crisp, make sure to pan is hot all the time. Try to spread the batter on the pan as fast and as thin as possible. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick.
Variations: Some recipes call for grinding the green chiles and ginger along with soaked black eyed peas.
Other Names: Black Eyed Beans Dosa, Bobbarlu Dosa, Alasanda Dosalu, Lobia Dosa.