Alasande Saarupkari Recipe/Konkani Style Black-eyed Beans

Alasande Beeye Saarupkari  (black eyed beans/peas tempered with garlic and red chillies) is another lip-smacking simple broth like curry savored by all Amchis (Konkani speaking Mangaloreans from India) often relished with a bowl of hot, steamed rice.

Just a simple saarupkari (gravy or “saaru” like curry or “upkari”) with some rice is all we need for a satisfying and comforting meal! All legumes; black-eyed peas (called lobia in Hindi), red kidney beans, black beans, black chickpeas or northern beans (white beans), flavored with just garlic and red chillies elevates simple cooked rice to a scrumptious level!!

Normally, there are no leftovers of this in our house as I have devoured it pondering over a good book or watching my favorite cooking show!!

Any legume is good for you; full of proteins, vitamins and fiber. Black eyed peas are among the most nourishing in the legume family. Be it in a saarupkari, in Shahi Lobia masala or in a salad too, make sure you include these quick cooking beans in your diet.

Making this could not be any simpler!!! Just boil the peas till well cooked and tender, bring to a boil with salt and temper with roasted garlic and red chilis in ghee (clarified butter) or coconut oil(for a vegan option); heaven in a bowl to people from the Konkani community!!! 

Dont have black-eyed peas?  No need to panic; just make this with any legume; black beans, white beans, kidney beans or even chick peas or even using the humble potato!!! Do try this simple dish and let me know how you like it in the comments below or on my Facebook page.

Other Konkani-style curries you can try : Pulikoddel, Magge Koddel, Dalithoy etc.

How to make Alasande Beeye Saarupkari with step-by-step method:

Place the black eyed peas in a pressure pan.

Wash well and add enough water (about 1 ½ to 2 cups water); close the pressure pan.

Cook on high for about 5 to 6 whistles till fully cooked and the peas become tender and soft.

Do not drain the water.

Transfer the cooked peas to a saucepan.

Add salt to taste and bring to a boil.

Meanwhile prepare the seasoning or tadka or tempering.

Heat coconut oil or ghee in a small saucepan and once it becomes hot, add crushed garlic (along with the skin for more flavor!!!) and fry on medium high till light golden.

Add red chillies and turn off the heat. Do not fry the garlic or chillies too much or they will turn bitter.

Immediately pour onto the simmering black-eyed peas curry and give it a good stir.

Serve hot alasande beeye saarupkari with steamed rice and a stir fry vegetable on the side for an exotic but simple south Indian style Konkani meal!!

Enjoy!!!!

Alasande Beeye Saarupkari
Serves 4
Delicious Konkani style black-eyed peas curry with a simple tempering of roasted garlic and red chillies; perfect with hot steamed rice and a vegetable stir fry!!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
145 calories
16 g
0 g
7 g
6 g
6 g
59 g
45 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
59g
Servings
4
Amount Per Serving
Calories 145
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 45mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
6%
Vitamin C
70%
Calcium
3%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup black-eyed peas/alasande beans/lobia
  2. 4 to 5 cloves of garlic, slightly crushed along with the skin
  3. 2 to 3 dry red chilies, cut into pieces
  4. 2 tablespoons coconut oil/ghee (clarified butter)
  5. Salt to taste
Instructions
  1. Wash and place the black eyed peas in a pressure pan.
  2. Add enough water (about 1 ½ to 2 cups water) and close the pressure pan.
  3. Cook on high for about 5 to 6 whistles till fully cooked and the peas become tender and soft.
  4. Do not drain the water.
  5. Transfer the cooked peas to a saucepan.
  6. Add salt to taste and bring to a boil.
  7. Meanwhile prepare the seasoning or tadka or tempering.
  8. Heat coconut oil or ghee in a small saucepan and once it becomes hot, add crushed garlic (along with the skin) and fry on medium high till light golden.
  9. Add the red chillies and turn off the heat. Do not fry the garlic or chillies too much or they will turn bitter.
  10. Immediately pour onto the simmering black-eyed peas curry and give it a good stir.
  11. Serve hot alasande beeye saarupkari with steamed rice and a stir fry vegetable on the side for an exotic but simple south Indian style Konkani meal!!
Notes
  1. The same dish can be made with any legume; black beans, kidney beans, white beans, chick peas etc.
  2. If you are averse to garlic, use mustard seeds instead.
  3. The gravy can be thick or thin, according to your preference.
  4. A big bowl of this can be savored as a soothing soup too!!
beta
calories
145
fat
7g
protein
6g
carbs
16g
more
Curry and Vanilla http://www.curryandvanilla.com/
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