Alsandi (chavli) kalu – Black eyed peas

Alsandi kaalu or black eyed peas is another of my favourite kaalu’s and here is the recipe.


Alsandi kalu 1 cup, 1 medium sized onion cut into small pieces, 2-3 cloves of garlic cut and pounded, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons, mustard and cumin seeds, asaphotida (hingu),tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.


  • Cook alsandi kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
  • Remove the watery part from the cooked alsandi (this can be used to prepare tili or alsandi kattin saru i.e.  curry).
  • Heat oil in a vessel.
  • Season with mustard, cumin seeds and asphoetida.
  • Add cut garlic and then onion and heat till it turns golden brown.
  • Add jeera (cumin) powder, dhania (coriander) powder.
  • After 2-3 minutes, add 1/2 cup water and heat to boil.
  • Put tamarind paste , jaggery and salt in boing mixture.
  • To this transfer the cooked alsandi, add masale khara and boil for 5 more minutes with lid closed.

Tips and Tricks

You can use the water drained after boiling/cooking the kaal (lentil) to make saar.

Typically Served With

This is typically served with hot chapatis or rottis.


One Response

  1. What an amazing description in detail.I wonder how you find time for everything..I must get some inspiration from you:-)

    Thanks Geetanjali! 🙂

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