Ingredients
- Alasandalu / Bobbarlu/ Black eyed peas – 1 cup
- Onion – 1, medium size, chopped
- Green Chillies – 1
- Coconut – 2 tbsps, freshly grated
- Lemon juice – 1 tsp
- Coriander Leaves – 2 sprigs for garnishing
To Temper/Popu/Talimpu
- Avaalu / Mustard Seeds – 1 tsp
- Jeera/ Cumin seeds – 1 tsp
- Minapappu/ Urad Dal – 1 tsp
- Dry Red Chillies – 2, broken into two
- Oil – 1tsp
- Curry Leaves – 2 Sprigs
Preparation Method
Dry roast the bobbarlu till a nice aroma comes and soak it in water for about 2-3 hrs.
Pressure cook with 2 cups of water for 1 or 2 whistles.
Drain the excess water and keep aside.
The water can be used for preparing soup or rasam.
Take a pan with oil and heat it.
Add mustard seeds, wait until it splutters, then add cumin seeds, red chillies, curry leaves and urad dal, chopped onions and slit green chillies along with salt.
When the onions turn pinkish add cooked peas, coconut gratings and mix together.
Remove the pan from stove and add lemon juice.
Garnish with coriander leaves and serve hot or cold.
