Black-eyed Beans Salad / Alasanda Guggillu

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins CookTime:5 mins Cuisine:Indian

Black-eyed Beans / Alasanda Salad,is a recipe that is Low in Cals, Protein rich, High Fiber, Vegan, Glutenfree, Nutfree, SoyFree, can be made oil-free too (check Tips section).

This is what I made today for MAHA SHIVARATRI, the Indian festival related to the Supreme GOD ‘Lord Shiva’. 🙏🌺

MAHA SHIVA RATRI wishes to all those celebrating!! 🙏🌺🌻 Happy to share this DIVINE DRAWING by my 3 kids!! 🌺🌻

This, Black-eyed beans / Alasanda salad a perfect recipe for festival nayivedyam (offering to God), very very very (yes 3 very(s)) 🙂 ) commonly made in South Indian temples as an oferring to the temples deity. Mainly because of the SATVIK features in the beans and no masala / heavy flavoured spices not being used in here.

It is called as GUGGILLU in Telugu and as SUNDAL in Tamil. The nearest word that can be translated to English is ‘SALAD’. While there is no pouring salad dressing in such recipes, but there is Indian style tempering & seasoning.

In this recipe, the black-eyed beans can be replaced with chickpeas / senagalu too. I have already posted its recipe. Recipe Link>> Thalimpu Senagala / Chana Tadka / Seasoned Chickpeas

For my detailed recipe about how to soak, cook and sprout any type of beans go to this link⇒ How to cook and sprout beans

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

My other Salad recipes here⇒ Salads

My Low Cals / Carbs recipes collection here⇒ Weight Loss Food / Low Carb Recipes

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Ingredients: (serves 2)

Boiled Black-eyed peas / beans – 1½ cups
Carrots – 2 (medium size)
Green Cucumber / Keera – palm length
Fresh Grated Coconut – ¼ cup
Coriander Leaves – a handful / 1 twig
Lemon Juice – 1 teaspoon
Green Chillies – 2
Red Chilli Flakes – ¼ teaspoon
Salt – as per taste

Ingredients for tempering:

Cumin / Jeera – ¼ teaspoon
Sesame Seeds / Nuvvulu – ¼ teaspoon
Turmeric – a pinch
Cooking Oil – 2 tablespoons

Special Ingredients:

Cumin / Jeera
Fresh Grated Coconut

Procedure:

Chop the cucumber, green chillies and coriander leaves very finely.
Wash, peel and grate the carrot.
Put a frying pan on stovetop under medium flame.
Add the ‘Ingredients for tempering’ to the pan. Saute for a min. ‘Ingredients for tempering’ added to the frying pan
Add the boiled black-eyed beans into the same pan.
Give a stir, see that the tempering is well coated to the beans. Boiled Black-eyed Beans added to the tempering in the pan
Add all of these>>> Salt, Chilli Flakes, Chopped Cucumber, Grated Carrot, Grated Coconut to the pan.
Stir everything gently but thoroughly.
Leave it on flame for 2-3 mins. Until the raw flavour of veggies is lessened.Chilli Flakes, Chopped Cucumber, Grated Carrot, Grated Coconut added to the pan
Lastly, add the chopped coriander and toss the pan and switch the flame off.Finely chopped coriander added to the pan
Take the salad into 2 serving bowls, garnish each with leftover grated carrot, grated coconut and chopped cucumber.
Sprinkle some lemon juice on top. Done!! The Black-eyed beans / Alasanda salad in serving bowls and garnished

Tips:

Adjust the salt & spice as per your taste.
To make the salad even more healthier>> just add boiled blac-eyes beans, raw veggies into a bowl, add the seasoning. Toss and serve. you can skip the ‘tempering’ section, skip the salt too.
You can add the seasonings, and store it in fridge but top up the grated veggies just before serving.

Result:

Black-eyed Beans Indian Salad / Alasanda Guggillu, which I thought to be very simple/plain to taste, turned out lipsmacking.
We had a hearty, guilt-free feeling after all.
And its very much suitable for upavasam / fasting day diet.

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