Alasande Saaru Upkari | Konkani Black Eyed Peas Curry
A simple Konkani style curry prepared with black-eyed peas and flavored with garlic tempering.
Servings: 5
Calories: 42kcal
Equipment
- Instant Pot or Pressure Cooker
- Sauce pan or kadai
Ingredients
- ½ cup Blackeyed peas
- 2 Green chilies
- 2 cups Water
- ¾ tsp Salt heaped, or to taste
- 1 tsp Coconut Oil
- 1 tsp Mustard seeds
- ⅛ tsp Gingelly Oil just 2 drops is more than sufficient
- 5 Curry leaves
- ¼ tsp Turmeric Powder
- ½ tsp Hing
- 5 Garlic
Instructions
Prep – Work:
- Wash and soak the black beans for at-least 3 hours.
- Peel and roughly crush the garlic cloves.
- Slit the green chilies.
Steps:
- Cook the soaked black-eyed peas by adding turmeric powder, two drops of gingelly oil and 2 cups of water in your preferred way. I cooked on my instant pot for 8 minutes on high pressure, manual mode and let the pressure release naturally.
- Do not discard the water from the cooked beans
- In separate pan/kadai, heat the coconut oil.
- Then add the mustard seeds, hing, curry leaves, green chilies and the crushed garlic.
- Let the garlic brown and then add the cooked black-eyed peas.
- Add the salt and mix. Bring it to a boil, and that’s it.
- Saaru upkari is ready. Serve hot with rice or roti.
Notes
- Adjust the green chilies, garlic, and salt as per your preference.
- Addition of gingelly oil is optional. I learned that it is always good to add few drops of gingelly while cooking the beans as it helps with digestion.
- You can replace black-eyed peas with other beans of your choice.
Nutrition
Calories: 42kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg