Black-eyed peas are rich in fiber and, due to their high protein content, help keep you full for longer. They taste delicious when cooked and can also be soaked, sprouted, and eaten raw. This black-eyed peas sabzi is my mom’s recipe, and she used to prepare it for us to enjoy with hot phulkas smeared with homemade ghee. Give this recipe a try, and I’m sure you’ll love it!
How to make Black eyed peas sabzi (alsando bhaji) :
Start by washing, soaking, and pressure cooking the alsando, then set it aside. In a pot, begin by tempering with lots of crushed garlic, followed by onion and tomatoes along with some masalas. Add in the pressure-cooked alsando along with jaggery, freshly grated coconut, and salt to taste. Adjust the consistency to your preference by thinning out the gravy or keeping it thick. To thicken it further, grind some alsando and add it to the gravy.
Serving suggestion for Black eyed peas sabzi (alsando bhaji) :
Serve this dish with hot phulkas topped with ghee. Can be served with rice, chapati/roti for a wholesome and satisfying meal.
Black eyed peas sabzi (alsando bhaji)
Equipment
- 1 Pressure Cooker optional
Ingredients
- 1 cup Black-eyed peas or Alsando
- 1 tsp oil
- 1 tsp jeera/cumin seeds
- 4-5 cloves of garlic crushed
- 1 tsp kumta masala powder sub: 3/4 tsp red chilli pwd , 1/4 tsp garam masala, 1 tsp coriander pwd and 1/4 tsp jeera pwd
- 1/4 tsp turmeric
- pinch of black pepper or a few cracks of pepper
- 2 tbsp finely chopped coriander leaves
- 1 small onion finely chopped
- 1 medium-sized tomato finely chopped
- 1/2 tsp jaggery or sugar
- salt to taste
- 2 tbsp freshly grated coconut
- water as required
Instructions
- Rinse the black-eyed peas or Alsando under running water. Soak them in water overnight or for at least 6-8 hours. Drain the water and set the soaked peas aside. (black-eyed peas can be sprouted as well).
- Pour enough water to cover the peas completely. The amount of water will depend on whether you’re using a pressure cooker or a pot. For a pressure cooker, add about 1.5 to 2 cups of water. For a pot, add about 3 to 4 cups of water.
- If using a pressure cooker, close the lid and cook for about 1-2 whistles or until the peas are tender. If using a pot, cover it with a lid and cook on medium-low heat for about 30-40 minutes or until the peas are cooked through. Stir occasionally and add more water if needed.
- In a large pot, heat the oil over medium heat. Add the cumin seeds and allow them to splutter.
- Add the crushed garlic and sauté for a minute until it turns golden and releases its aroma.
- Add the finely chopped onion and sauté until it becomes translucent.
- Add the finely chopped tomato and cook until it becomes soft and mushy.
- Now, add the kumta masala powder (or the substitute of red chilli powder and garam masala, coriander pwd and jeera pwd), turmeric, black pepper. Mix well to combine the spices.
- Now, add the cooked black-eyed peas or Alsando to the pot. Stir well to coat the peas with the spices and vegetables.
- Add jaggery or sugar, salt to taste, and freshly grated coconut. Mix everything together.
- Once the bhaji reaches the desired consistency (slightly thick and gravy-like), add the chopped coriander leaves and turn off the heat.
- Serve the Alsando Bhaji hot with chapati, roti, or rice.
- Enjoy your delicious Alsando Bhaji!
