How to make Alasandalu curry | bobbarlu curry | lobia curry recipe

Alasandalu curry | bobbarlu curry | lobia curry recipe

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Ingredients (240 ml cup used)

• 1 cup of soaked alasandalu / lobia / black eyed peas
• ½ cup of chopped onions
• 1 green chili
• 1 small tomato (optional)
• 1 large potato, boiled and cubed (optional)
• Leafy veggies like spinach or methi as needed
• 1 sprig curry leaves
• ¾ tsp. ginger garlic paste (can use only ginger too)
• ½ tsp chili powder
• ¼ to ½ tsp garam masala or coriander powder (optional)
• ¼ tsp of mustard
• ½ tsp cumin
• Oil as needed

How to make the recipe

1. To make bobbarlu curry, wash and soak alasandalu for at least 8 to 10 hrs.
2. Pressure cook till soft not mushy. I pressure cook for 2 whistles.
3. Take 2 tbsp. boiled alasandalu /lobia and grind to smooth paste with little water. Set aside the rest of the black eyed beans.
4. Heat a pan with oil, add curry leaves, chili, mustard and cumin, once they begin to crackle, add hing.
5. Add onions, sprinkle some salt and fry till they turn pink.
6. Add ginger garlic paste and sauté till the raw smell goes away.
7. Add tomato, turmeric and little more salt. Fry till the tomatoes turn mushy, totally mushy.
8. Add boiled potatoes or any leafy veggies and sauté for a min.
9. Add red chili powder and fry for a min.
10. Pour water as needed and bring it to a boil.
11. Add the ground paste, beans and garam masala. Cook on a low flame for 5 to 7 mins with the lid closed. Adjust more or less water as needed.
12. Serve alasandalu curry with roti or rice.

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