Black eyed bean veggie (alasande kalu)
Written by Jayashree
Published on September 6, 2014

Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.

Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry.  I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean,  known by the name as “alasande ” in kannada  makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home. 

black eyed bean palya
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Ingredients that you need are 

  • Black eyed bean 2cups  
  • Onion 2  
  • Coriander 1/2 bunch
  • Ginger 1 inch
  • Green chilly 4
  • Cumin 1tsp
  • Oil 1 tbsp
  • Salt to taste 

 

Method :

Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly  to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.

Handy hints:

  • Adding the water content ensures all the vital nutrients are regained.
  • Two cloves of garlic may be added while grinding the paste.

Black eyed bean veggie

Black eyed bean veggie makes a good

Course sabzi
Cuisine karnataka
Keyword black eyed bean veggie, easy cooking, side dish, stir fry, vegan
Prep Time 10 minutes
Cook Time 10 minutes
soaking time 30 minutes

Ingredients

  • 2 cup black eyed bean
  • 2 onion
  • 1/2 bunch coriander
  • 1 inch ginger
  • 4 green chilly
  • 1 tbsp oil
  • salt

Instructions

  1. Soak the black eyed beans for half an hour.

  2. Cut the onions finely and keep aside.

  3. Pressure cook the soaked beans.

  4. Grind coriander leaves,ginger and green chilly  to a fine paste.

  5. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.

  6. Put the paste along with required amount of salt to it. Let cook for a minute.

  7. Put the boiled beans to it, boil for sometime, until you reach the required consistency.

This is an old post which I have redone it now with better pictures and text. Sending this to Foodies Redoing Old Post 16, a foodie group where we virtually meet with our new posts twice a month.

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If you ever make this recipe, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected. 

 

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7 Comments

  1. Sudha

    Yummy yummy!!!

    Reply
    • jayashree

      Thankyou for the visit Sudha

      Reply
  2. kimberly

    I’m going to try this the next time I cook Alsande.

    Reply
    • jayashree

      Thankyou so much Kimberly

      Reply
  3. Renu Agrawal Dongre

    A healthy and easy dish for every day. You are right beans are so handy at times, plus healthy too.

    Reply
  4. mayurisjikoni

    Jayashree, like the suggestion of grinding coriander and then adding it to the beans. Sounds delicious and a nice way to enjoy black eyed beans with some roti or on its own.

    Reply
  5. poonampagar

    We like black eyed bean and your curry sounds so flavorful ! Perfect to go with some hot phulkas.

    Reply

Appreciate all your comments.

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