Alsandi (chavli) kalu – Black eyed peas


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

Ingredients:

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.

Process:

  • 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.

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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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