Black eyed bean curry / Cowpea sambar
Ingredients
- 1 cup cowpeas
- 3 medium sized tomatoes
- 15 to 20 shallots
- 4 to 5 garlic cloves
- 2 brinjals
- 1 cup chopped bottle gourd
- ¼ tsp turmeric powder
- 2 tbsp sambar powder
- Salt to taste
- 3 dried red chillies
- 1 tbsp tamarind paste or tamarind water from lemon sized tamarind
- Salt to taste
- 2 tbsp oil
- Coriander leaves for garnishing
For tempering
- ¼ tsp mustard seeds
- ½ tsp split urad dal
- ½ tsp chana dal
- 1 sprig of curry leaves
- A pinch of asafoetida
Instructions
- Wash and soak cowpeas for at least 6 hours. I usually soak it overnight.
- In a pressure cooker add soaked cowpeas, garlic cloves, chopped tomatoes, salt, turmeric powder and 3 cups of water. Pressure cook on high flame for 5 whistles. Let the pressure release on its own.
- In a kadai, heat oil and add mustard seeds. Once the mustard seeds crackle add chana dal, urad dal and asafoetida.
- Immediately add chopped shallots, curry leaves and red chillies.
- Once the onions turn transparent, add sambar powder, mix well, saute for just under a minute and switch off the stove.
- Now open the pressure cooker once the pressure has released completely and check whether the cowpeas are thoroughly cooked. If not, cook for 3 more whistles.
- Now add chopped brinjals and bottle gourd to the cowpea in the same pressure cooker.
- Add the tempered onion & sambar powder mixture, tamarind, ½ cup water if needed and pressure cook again for 1 whistle in medium flame.
- Allow the pressure to release naturally and garnish with coriander leaves.
For other curry recipes
Kala Chana Masala Recipe | Black Chickpeas Curry
Senai kizhangu puli kulambu / Yam Curry
Cooking instructions with step by step pictures
Wash and soak cowpeas for at least 6 hours. I usually soak it overnight.
In a pressure cooker add soaked cowpeas, garlic cloves, chopped tomatoes, salt, turmeric powder and 3 cups of water. Pressure cook on high flame for 5 whistles. Let the pressure release on its own.
In a kadai, heat oil and add mustard seeds. Once the mustard seeds crackle add chana dal, urad dal and asafoetida. Immediately add chopped shallots, curry leaves and red chillies.
Once the onions turn transparent, add sambar powder, mix well, saute for just under a minute and switch off the stove.
Now open the pressure cooker once the pressure has released completely and check whether the cowpeas are thoroughly cooked. If not, cook for 3 more whistles.
Now add chopped brinjals and bottle gourd to the cowpea in the same pressure cooker.
Add the tempered onion & sambar powder mixture, tamarind, ½ cup water if needed and pressure cook again for 1 whistle in medium flame.
Allow the pressure to release naturally and garnish with coriander leaves.
Serve with hot steamed rice.
