Alasandalu curry | bobbarlu curry | lobia curry recipe
Prep time
Cook time
Total time
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
- To make bobbarlu curry, wash and soak alasandalu for at least 8 to 10 hrs.
- Pressure cook till soft not mushy. I pressure cook for 2 whistles.
- Take 2 tbsp. boiled alasandalu /lobia and grind to smooth paste with little water. Set aside the rest of the black eyed beans.
- Heat a pan with oil, add curry leaves, chili, mustard and cumin, once they begin to crackle, add hing.
- Add onions, sprinkle some salt and fry till they turn pink.
- Add ginger garlic paste and sauté till the raw smell goes away.
- Add tomato, turmeric and little more salt. Fry till the tomatoes turn mushy, totally mushy.
- Add boiled potatoes or any leafy veggies and sauté for a min.
- Add red chili powder and fry for a min.
- Pour water as needed and bring it to a boil.
- 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.
- Serve alasandalu curry with roti or rice.
