Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes, and spices. The same curry can be made with Mung beans, Sprouted Matki, or dried Green Peas. They both taste equally good. This tastes awesome, especially with jolada rotti/jowar roti.
Ingredients
1/4 cup alsande kaalu / lobhiya/ black-eyed beans
4 tsp oil
1 tsp mustard
Few curry leaves
2 onions finely chopped
1/2 tsp turmeric powder/ Haldi
1 small tomato finely chopped
Salt to taste
Chopped coriander leaves for garnishing
For the masala paste:1 tsp oil
4-5 garlic cloves
2-3 green chillies
A handful of chopped coriander leaves
Heat oil in a pan, roast garlic and green chillies first. Once they turn light brown add coriander leaves and roast till they are wilted.
Once it comes to room temperature blend it without water and make a coarse paste. Keep it aside.
Procedure
Soak beans in enough water for 2 hours, wash well and cook in a cooker with a little salt and 1/2 cup of water. Cook for 2-3 whistles. Do not overcook the beans.
Heat oil in a pan, add mustard, once it starts crackling, add curry leaves and chopped onions.
Once the onions turn transparent add the chopped tomatoes and cook till they turn mushy.
Tip in the masala paste and turmeric powder.
Saute for 5 minutes. Now add the cooked beans, salt to taste and let them boil for 10 minutes on a medium flame.
Turn off the flame and garnish with chopped coriander leaves.
Serve hot with jowar roti,phulka, or chapathi.
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