Black Eyed Beans ~ Tamalapaku

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Maharashtrian Thali - Chawli Chi Usal - Day 20

BM #116 Day 20 -

We shall stop by another Western state today to explore their cuisine. So let's go ahead and check out a traditional menu from Maharashtra.

In the picture are the dishes with numbers corresponding to the names listed here.
1.Salt, 2.Lemon, 3.Thecha, 4.Koshimbir, 5.Gajrancha Loncha, 6.Aloochi Vadi, 7.Chawli Chi Usal, 8.Gobi Matar Bhaji, 9.Batatachi Bhaji, 10.Amti, 11.Papad, 12.Varan Bhat, 13.Tondli Bhat, 14.Roti, 15.Mattha, 16.Aam Ras and 17.Sheera

Out of all the dishes, The Aloochi Vadi was store bought. We get those in the frozen section and we usually stock them as it works out for a quick snack and we love it. Also the Aam Ras was store bought unsweetened mango pulp mixed with milk.

I tried to number the dishes in the order they are served. But I might have messed up the order here and there.

Special thanks to my friend, Shalaka who helped me in validating and planning the menu.

Recipe Inspiration here

Ingredients -

Black Eyed Peas 1/2 cup
Salt, Turmeric, Red Chili Powder as needed
Seasoning(Oil 1 Tbsp, Cumin Seeds 1/2 tsp
Onion chopped 1/2 cup
Ginger-Garlic paste 1 tsp
Tomato chopped 1/4 cup
Goda Masala 1 tsp
Garam Masala 1/4 tsp
Coriander Leaves as needed for garnish
Onion - Coconut Paste -
Onion chopped 3 Tbsp
Coconut 1 Tbsp
Coriander stalks few

Method Of Preparation -

Wash black eyed peas, soak for 3-4 hours, drain and pressure cook for 15 minutes adding 1 cup of water, salt and turmeric.

In a heated pan, add about 1/2 teaspoon of oil and saute onions until they are golden brown. Remove from heat. Add a tablespoon of coconut and allow it to get a golden brown hue in the residual heat of the pan.

Let it cool and grind into a thick paste adding a few coriander stalks and as much water as needed. Set it aside.

Heat the same pan, add oil and cumin seeds. After the cumin seeds crackle, add onions and saute until they are golden brown.

Add in the ginger-garlic paste, turmeric, red chili powder, goda masala. Stir it for a few seconds.

Add in the chopped tomato and allow it cook well.

Add in the boiled black eyed peas. Mix well and sprinkle salt as needed. Cover and allow the flavors to blend in.

Remove from heat. Garnish with chopped coriander leaves.

Serve it with roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

Preparation Time 30-40 minutes + 4 hours of soaking
Serves 6-7

Posted by Harini R on Wednesday, September 23, 2020

6 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Curries (Dry), Maharashtrian Cuisine, Onions, Thali, Tomatoes, Vegetables | |

Dal Pandoli ~ Black Eyed Peas Idli

BM #106 Week 2 Day 1 -

This week, I shall showcase some steamed dishes which have become popular at home. I had bookmarked this recipe from Suma's space couple of months back.

I had moong dal idlis but never imagined black eyed peas idli and we simply loved the flavors. I didn't have any hopes from the idli haters at home (kids) but we, adults, enjoyed them.

Recipe Source here
Ingredients -

Black Eyed Peas 1/2 cup
Salt, Green chili , Ginger as needed
Yogurt 3-4 Tbsp
Carrot Grated 2 Tbsp
Coriander leaves finely chopped 1 Tbsp
ENO fruit Salt 1/2 tsp

Method Of Preparation -

Wash and soak the black eyed peas for 4-5 hours. Drain and grind with salt, ginger and green chili into a fine batter adding as much yogurt as needed.

Mix the grated carrot and chopped coriander leaves into the batter.

Sprinkle ENO fruit salt and gently mix.

Distribute the batter into the idli plates and steam them for 15-20 minutes.

Allow it to cool for a few minutes and remove.

Serve with a chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106.

Preparation Time 25 minutes + Soaking time 5 hours
Makes 9-10 idlis

Posted by Harini R on Sunday, November 10, 2019

4 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Breakfast, Idlis | |

B - Black Eyed Peas Pulao in Instant Pot

BM #99 Day 2 -

Today we have B for Black Eyed Peas Pulao, a nutritious, flavorful and easy to make. It works perfect for a lazy meal or a lunch box too.

I found the addition of pav bhaji masala made all the difference. My family loves the fried onion garnish with this pulao.

Ingredients -

Basmati Rice 1 1/2 cups
Black Eyed Peas 1 cup
Carrot and Peas 1 cup
Salt, Turmeric and Chopped Mint as needed
Pav Bhaji Masala 1 tsp + more if needed
Seasoning (Butter 1 Tbsp, Cumin Seeds 1 tsp)
Garnish with fried onions

Method Of Preparation -

Wash and soak basmati rice for 10-15 minutes.

Soak and boil the black eyed beans. [I skipped the step and just boiled the beans on stove top for 10 minutes, washed and drained for use.]

Power on the the Instant Pot with the liner pot in place. Set it to 'Saute' mode. When the display changes to 'hot', add butter and cumin seeds.

Add in the vegetables and the beans from step 2.

Sprinkle salt, turmeric, Pav Bhaji Masala and chopped mint. Mix well and add the drained basmati rice.

Add about 2 cups of water. Close the lid. Set it to 'Manual' mode for 4 minutes.

Naturally releasing the pressure after 10 minutes. Fluff well and serve it hot with Boondi Raita and fried onions.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

An InLinkz Link-up

Preparation Time 30-40 minutes
Serves 4-5

Posted by Harini R on Tuesday, April 2, 2019

13 comments

categories: Basmati Rice, Beans And Dals, Black Eyed Beans, Blogging Marathon, Carrots, Grains and its Products, Instant Pot Recipes, Peas, Rice Recipes, Vegetables | |

Chavlichi Bhaji ~ Black Eyed Beans Curry - Day 3

BM#63 Day 3 -
After a break of Sunday, let's start the week with a nutritious dish with 'C'.

My love for legume based side dishes is well known at home. I feel that these legume based dishes pair well with both rice and roti and make a complete meal.

Chavli in Marathi means black eyed beans and Bhaji is curry.

My friend shared a multi purpose masala which her family uses for most of the legumes. As I mentioned previously, the addition of coconut adds a lot of flavor and consistency.

Recipe Source Shalaka
Ingredients -

Black Eyed Beans soaked over night and boiled 1 cup
Potatoes cubed 3/4 cup (1 big Potato)
Dhania-Jeera Powder 2 tsp
Garam Masala 1 tsp
Salt and Red Chili Powder as needed
Turmeric 1/4 tsp
Seasoning (Oil 1 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida 2 pinches and Curry leaves few)

For the Gravy -

Onions, chopped 3/4 cup (1 big onion)
Green Chilies, finely chopped 1 tsp (or as preferred)
Tomatoes, crushed 1/4 cup
Tomato Paste 1 Tbsp (Optional)
Fresh Coconut Shredded 2 Tbsp

Method Of Preparation -

Saute onions in a teaspoon of oil and then add tomatoes and cook until they are mushy.

Grind the sauteed onion-tomato mixture, coconut, green chilies, tomato paste if using adding as much of water as needed.

Boil the potatoes and set aside.

Heat the same pan. Add oil and prepare the seasoning by adding mustard seeds, cumin seeds, asafotida and curry leaves.

Add the ground up masala, dhania-jeera powder, salt red chili powder, garam masala and turmeric. Let the gravy simmer for 3-4 minutes.

Add in the boiled black eyed beans and potatoes. Cover and let it cook for 4-5 minutes.

Adjust the flavors and consistency if needed.

Remove from heat. Serve it roti, bhakri, puri or rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

Sending this to MLLA #94 whose creators are Lisa and Susan and currently hosted by Jayasri.

An InLinkz Link-up

Preparation Time 30 min
Serves 4-5

Posted by Harini R on Monday, April 4, 2016

21 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Coconut(Kobbari), Curries (Gravy), Dry Fruits and Nuts, Onions, Potatoes (Alu), Tomatoes, Vegetables | |

Alasandala Attu ~ Black Eyed Peas Dosa

I spent the last weekend with my cousin's family who live about 3 hours drive from our place. The kids had a fantastic time there and didn't want to go back home! I got some mom-made goodies passed on through my aunt and the kids are thrilled about their share of gifts from Grandma too!!

My cousin's wife showed me her go-to cookbook, 'Ghumaghumalu' by D Vijaya Rao for my perusal. When I was casually looking through for some breakfast ideas, this recipe caught my attention as it sounded like a no-nonsense protein filled breakfast.

So I noted down the recipe and tried it out for breakfast the other day and it was pretty good. It was more or less like Pesarattu. Another observation was that we didn't feel hungry for more than 5 hrs which I thought was very significant! So for Day week 4 of BM #25, this recipe qualifies under the 'cook from a book'.

Ingredients -

Black Eyed Peas 1 cup
Rice 1/2 cup (I used Brown Basmati Rice)
Salt as needed
Ginger, grated 1 tsp
Green Chillies 1-2 , finely chopped (or as needed)
Cumin Seeds 1 tsp
Curry leaves, shredded few
Coriander leaves chopped handful (I didn't use)
Asafoetida 1/8 tsp
Onions, finely chopped
Oil as needed while making the dosa

Method Of Preparation -

Soak black eyed peas and rice for at least 2 hours. (I soaked overnight)

Drain the water, rinse and grind into a fine batter, along with ginger and green chillies, adding as much water as needed.

Mix in salt, cumin seeds, curry leaves, coriander leaves and asafoetida. The batter consistency should be more like Dosa or pancake consistency so it is easily spreadable.

On a hot griddle/tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle chopped onions on top, spray oil as needed and let it cook on both sides.

Remove from fire and continue for the rest of the batter.

Serve with chutney of your choice for a healthy breakfast.

Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Preparation Time 25 min (excluding the soaking time)
Makes 7-8 dosas

Posted by Harini R on Sunday, February 24, 2013

18 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Breakfast, Brown Rice, Dosas, Grains and its Products | |

Black Eyed Peas Soup

While listing out the various kinds of healthy (read:protein rich) soups we like, we thought this soup was the most often made and liked at home and so wanted this to be included in this marathon. I thought this soup was one of the easiest to prepare and the fastest to disappear too!!

This protein filled soup is for Day 5 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.

Ingredients -

Black Eyed Peas (Bobbarlu/Alasandalu) soaked, optionally pre-treated 1 cup
Moong Dal 1/4 cup
Salt as per taste
Turmeric 1/4 tsp
Curry Powder 2 tsp
Red Chilli Powder 1/4 tsp
Pepper as needed (Optional)
Lemon Juice as needed

Method Of Preparation -

Pressure cook black eyed peas and moong dal with turmeric and adequate water. (I added about 3 cups of water).

Once the pressure cooker has sufficiently cooled down, blend the dals and add all the spices/flavorings as needed.

Transfer the contents into a sauce pan and simmer until the soup turns creamy. Adjust the consistency as required by adding more water if required.

Squeeze in lemon juice generously and mix well.

Serve hot and enjoy the protein punch!!

Also goes to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.

Preparation Time 30 min
Makes 3 Generous servings

Posted by Harini on Thursday, October 27, 2011

13 comments

categories: Beans And Dals, Black Eyed Beans, Blogging Marathon, Moong Dal (Pesarapappu), Soups | |

Alasandala Vada ~ Black Eyed Peas Fritters

With the rainy season comes the season of festivals for us. And it is customary to offer goodies to God for such occasions. One such offering this season were these Vadas which were quite different in taste from the regular masala vada made with Chana Dal. In fact my mom makes these with sprouted black eyed peas mixed with a variety of vegetables.

I have not added onions or any other vegetables like cabbage or carrot but feel free to alter the batter. I made a batch without the green chillies for the kids and they were happy to polish their share!

Ingredients -

Black Eyed Peas / Alasandalu / Bobbarlu 2 cups
Ginger 1 inch
Green Chillies 2 (or as per taste)
Curry leaves few
Coriander leaves, finely chopped 3 Tbsp
Hing/Asafoetida 1/4 tsp
Salt as needed
Oil for deep frying

Method Of Preparation -

Soak Black eyed peas/alasandalu in adequate water for 2-3 hrs.

Drain and coarsely grind them along with ginger, salt and green chillies without adding water. Add in the chopped curry leaves, coriander leaves and hing too.

Meanwhile heat oil for deep frying in a wok/kadai.

Mix well, check for the taste and the batter is ready ! The batter should be thick and not runny.

Take lime sized batter and pat them into small discs with your fingers and gently slide them into the hot oil. Ensure that the oil is hot enough.

Continue frying these vadas in batches until the batter is done.

Serve hot with ketchup and enjoy!

Preparation Time 1 hr
Serves 7-8

Posted by Harini on Monday, August 15, 2011

20 comments

categories: Appetizers and Snacks, Beans And Dals, Black Eyed Beans, Fried Snacks | |

Minty Black Eyed Beans Curry ~ Alasandala Koora With Pudina

Radhika of Tickling Palates had sent out an email about couple of weeks back about this new concept called 'Blog Hop Wednesdays'. I jumped in and then a flurry of emails later, it was decided that we (about 40 of us and counting!!) would be paired with one blogger every other week and we need to post a recipe from our partner's blog on alternate wednesdays. The pairing schedule has been painstakingly worked out by Radhika for the next 4 months.

I thought this would be another opportunity to get to know new bloggers and also push us into not only visiting other blogs but also going through them in detail and learning new things along the way! For this first week, I have been paired with Bhagyashri of Taste buds.

After going through some confused moments as to what to showcase from her blog, I chose this Masala Chawli after realizing that I needed an accompaniment for the day's dinner!! I am glad I chose this recipe as the flavor of mint-kasuri methi combo was unbelievable!! I have made very few changes to the original recipe keeping the ingredients mostly as is.

Ingredients -

Black Eyed Beans (Alasandalu) 1/2 cup
Cinnamon 2 inch piece
Cardamom 2 pods
Onion, finely chopped 1/2 cup
Kasuri Methi 1/2 tsp (dried fenugreek leaves)
Turmeric 1/4 tsp
Milk 1/4 cup (Optional)
Oil 1 Tbsp
Salt as needed

Masala Paste -
Tomatoes 2 medium, (or pureed 1 cup)
Mint leaves handful
Ginger 1 inch piece
Green Chillies 2-3 (or as needed)

Method Of Preparation -

Wash and soak the black eyed beans for 2-4 hrs. Drain and wash again. Pressure cook adding 2 cups of water, salt, cinnamon and cardamom pods.

* I actually like to pre-treat all kinds of beans to reduce the discomfort caused by beans in general. But this time I skipped that process.

* Also I like to boil the beans by adding cinnamon, salt, cardamom and turmeric. (The original recipe mentioned only salt and turmeric)

In a heated pan, add oil and saute the chopped onions until golden brown.

Add the masala paste, kasuri methi, turmeric and water if needed and let it cook for 5-6 minutes until oil oozes out.

Discard the cinnamon and cardamom pods and transfer the cooked black eyed beans into the simmering masala and cook for 3-4 min.

Adjust salt if needed. I added some milk to get a richer gravy. Water can be substituted for milk if preferred.

Remove from fire and squeeze in some lemon juice if preferred. I didn't add lemon juice as the tomatoes I used were pretty sour.

Serve hot with Roti/Puri/Rice.

This Curry happens to qualify for Radhika's 'Let's Cook - Subzis For Rotis' .

Also take a peek at what our fellow hoppers have showcased for this week.

Preparation Time 40 min
Serves 4-5

Posted by Harini on Wednesday, August 3, 2011

26 comments

categories: Beans And Dals, Black Eyed Beans, Blog Hop Wednesdays, Curries (Gravy), Herbs and Spices, Mint (Pudina), Onions, Tomatoes, Vegetables | |

Minestrone Soup

Minestrone soup happens to be our family favorite for years now and I had never once tried this at home. This is the usual order when we go to 'Olive Garden'. I have had the idea of making it at home for quite sometime now. On a hunch I googled for a copy cat version of Olive Garden Minestrone and I landed in this page. Was I excited or what? I tried it the very next day and I am sure this soup will adorn our dinner table very often. The verdict at home was nothing unexpected for us Minestrone lovers!! Such a simple recipe and I had postponed it for years - inexcusable :)

Ingredients -

Olive oil 1 Tbsp
Yellow Onions, chopped 1/2 cup
Carrots, sliced 1 cup
Celery, Chopped 1/4 cup
Green Beans, cut into 1 inch pieces 1/4 cup
Zucchini, chopped 1/2 cup
Baby Spinach Leaves handful or more
Tomatoes diced 1 cup
Tomato paste 2 Tbsp
Red Kidney Beans, soaked and boiled 1 cup
Black Eyed Peas, soaked and boiled 1 cup
Shell Pasta 1/2 cup
*Vegetable Broth 4-5 cups (Home made or store bought)
Water as needed up to 3-4 cups
Herbs and Spices - As per taste
Thyme 1/2 tsp
Parsley, Dried 1/2 tsp
Oregano 1 tsp
Basil 1/2 tsp
Ground Pepper 1 tsp

*Water can be substituted but the flavor might differ.

Method Of Preparation -

In a heated stock pot, add oil and saute onion until they become translucent.

Add in the celery, carrot and green beans. After they are partially cooked, add in the zucchini, the boiled red kidney beans, boiled black eyed peas and tomatoes.

Add the vegetable broth and tomato paste and mix well.

Mix in all the herbs and spices as per taste and add the boiled pasta and baby spinach.

Let it simmer for about 10-15 min. Add water as needed to get the desired consistency.

Linking this soup to Light Lunches at Redchillies.
Preparation Time 45-50 min
Serves 5-6 Adults

Posted by Harini on Wednesday, June 1, 2011

15 comments

categories: Beans And Dals, Black Eyed Beans, Carrots, Celery, Green Beans, International Recipes, Kidney Beans(Rajma), Onions, Palak (Spinach), Soups, Tomatoes, Vegetables, Zucchini | |

Black Eyed Beans Curry ~ Alasandala Koora

In an attempt to consume as many varieties of legumes as possible, I tried this combination of Black eyed beans and spices. Also I am trying to sneak in walnuts as much as possible into my cooking these days and we all fell in love with this curry. The health benefits of eating legumes and whole grains need to be stressed time and again. These days it is getting harder and harder for the kids to stay on a healthy diet what with numerous junk snacks available at every place and advertised on tv and elsewhere. So it is on us, as parents, to make sure the kids get to eat as much healthy food as possible. One more such attempt is here..

Ingredients -

Black Eyed Beans/Alasandalu/Bobbarlu 1 cup
Onion Chopped 1/2 cup
Tomato Chopped 1/2 - 1 cup
Walnuts 6-7
Ginger-Garlic Paste 1 tsp
Milk 1/2 cup (Optional)
Turmeric 1/2 tsp
Mirchi Powder 1/2 tsp (Or as per taste)
Garam Masala 1 tsp (or as per taste)
Amchur Powder 1 tsp

Seasoning (Oil 1 Tbsp, Jeera 1 tsp)

Method Of Preparation -

Soak the black eyed beans for about 6-8 hrs and pre-treat them. (Pre-treating is optional)

Pressure cook the beans with a little salt.

In a heated sauce pan add a little oil and saute the onions and then tomatoes.

Make a paste of the sauteed onions and tomatoes, walnuts and also ginger and garlic.

In the same heated sauce pan, add a little more oil and add jeera.

After the jeera changes color, add the onion-tomato paste and a little water.

Also add the turmeric, mirchi powder and amchur powder.

Let the mixture cook until oil oozes out. Add the cooked beans and adjust the salt and other flavors.

Finally add a little milk and garam masala and cook for about 4-5 min.

Garnish and serve with roti/naan/pulao.

Sending this curry to Umm Mymoonah's 'Anyone can cook' series.

Preparation Time 40 min (Excl soaking time)
Serves 3-4 Adults

Posted by Harini on Thursday, January 27, 2011

9 comments

categories: Beans And Dals, Black Eyed Beans, Curries (Gravy), Dry Fruits and Nuts, Onions, Tomatoes, Vegetables, Walnuts | |

Soya-Peanut Guggillu (Mixed Legume Stir Fry)

I love the tradition of serving 'Guggillu', a simple mixture of soaked and boiled legumes, during festivals and as part of 'tamboolam' . It can not only be offered as a 'prasadam', but also be made as a timepass evening snack and served along with some 'garam' (hot) tea. Its rich nutritional profile is another reason to include it as part of your everyday diet. Each of the legumes used are excellent sources of protein, fiber and folate. Especially soy beans are considered to be an excellent substitute for meat because of its high protein content. It also is a rich source of iron, calcium and other essential minerals. In addition to the regular beans, I have added soya beans and some peanuts to make it more nutritious. A big bowl of this 'Guggillu' along with probably a fruit can be a meal in itself.

Ingredients -

1 Cup Senagalu (Kabuli Chana/Garbanzo Beans)
1/2 Cup Al, asandalu (Black-eyed beans/Bobbarlu)
1/4 Cup Pesalu (Whole Moong Dal)
1/4 Cup Soya Beans
1/4 Cup Peanuts (Pallilu)
(Soak all the above for about 8-10 hrs and cook them in a pressure cooker)
2-3 Green Chillies (chopped)
Ginger, a small piece (chopped)
Coriander Leaves and Pudina Leaves for garnishing
Oil 3 tsps
Seasoning (Mustard Seeds, Urad Dal, Cumin Seeds, Dry Red chillies, Curry Leaves)
Salt to taste

Method Of Preparation -

Heat the stove, pour oil in a pan and add all the seasoning ingredients one after another in the order listed. When the mustard seeds splutter and the dals turn slightly brown, add the green chillies and ginger and saute for a minute.

Now drain the water off the boiled legumes into a bowl (the water can be added to your dal/rasam/sambar) and add them to the above.

Add salt and mix it well and garnish it with a good amount of chopped Coriander and Pudina leaves.

Your protein rich snack is ready to be served with some hot tea.

Note - You could optionally add some fresh grated coconut to enhance the taste.

Serves 4-5 adults
Preparation Time 10 mins (excluding soaking and Pressure cooking time)

Posted by Jaya on Friday, April 30, 2010

3 comments

categories: Appetizers and Snacks, Beans And Dals, Black Eyed Beans, Healthy Snacks, Kabuli Chana (Garbanzo Beans), Moong Beans (Pesalu), Peanuts, Soy Products, Soya Beans | |

Tamalapaku

Maharashtrian Thali - Chawli Chi Usal - Day 20

Dal Pandoli ~ Black Eyed Peas Idli

B - Black Eyed Peas Pulao in Instant Pot

Chavlichi Bhaji ~ Black Eyed Beans Curry - Day 3

Alasandala Attu ~ Black Eyed Peas Dosa

Black Eyed Peas Soup

Alasandala Vada ~ Black Eyed Peas Fritters

Minty Black Eyed Beans Curry ~ Alasandala Koora With Pudina

Minestrone Soup

Black Eyed Beans Curry ~ Alasandala Koora

Soya-Peanut Guggillu (Mixed Legume Stir Fry)

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