Black Eyed Beans Indian Salad / Alasanda Guggillu
Bobbarlu Salad, a Plant Based South Indian dish that is Protein, Iron & fibre rich. Recipe below has step Wise pics, tips for both Instant Pot pressure cooker & stove top methods.
Equipment
- Frying pan (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 1½ cups Boiled Black-eyed peas / beans (soaked or boiled)
- 2 count Carrots (medium size) (grated)
- 1 palm length Green Cucumber / Keera (chopped)
- ¼ cup Grated Coconut (fresh / frozen / desiccated)
- 1 tablespoon Chopped Fresh Ginger
- 1 handful Fresh Coriander Leaves (chopped)
- 1 tablespoon Lemon Juice
- 2 count Green Chillies (chopped)
- 1 teaspoon Red Chilli Flakes
- as per taste Salt
Ingredients for Tempering:
- 1 teaspoon Cumin / Jeera
- 1 teaspoon Sesame Seeds / Nuvvulu
- ¼ pinch Turmeric Powder
- 1 teaspoon Mustard Seeds / Aavalu (optional)
- 3 tablespoons Cooking Oil
Instructions
PREP WORK (common for both methods):
- To ‘SOAK’ the black eyed beans:Take 2 cups of beans into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.Leave the vessel on kitchen platform, let the beans soak for 8 hrs.Strain the soaked water before cooking.
STOVE TOP METHOD BLACK EYED BEANS INDIAN SALAD:
- To ‘COOK’ the black-eyed beans: on STOVE TOP: Take the beans into a sauce pan, add double quantity of water. Close with lid. Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).on STOVE TOP PRESSURE COOKER: Take them into the cooker. Add 1½ cups of water.Close the lid, put the whistle ON, let it cook for 5 whistles. Open only when the pressure is released.
If you are using canned (or) already cooked black eyed beans, ignore all the above steps, and proceed with the recipe from here.
- Put a frying pan on stove top under medium flame.Add the 'Ingredients for tempering' to the pan. Saute for a min.
- Add the boiled black-eyed beans into the same pan.Give a stir, see that the tempering is well coated to the beans.
- Add all of these>>> Salt, Chilli Flakes, Chopped Cucumber, Grated Carrot, Chopped Fresh Ginger, 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.
- Lastly, add the chopped coriander and toss the pan and switch the flame off.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!!
INSTANT POT METHOD BLACK EYED BEANS INDIAN SALAD:
- in INSTANT POT: Take them into the Instant Pot. Add 1 cup of water.Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 5 mins. Release the pressure naturally (NPR) or quickly (QPR). Anyway is fine.
If you are using canned (or) already cooked black eyed beans, ignore all the above steps, and proceed with the recipe from here.
- Put the Instant Pot vessel back, switch ON the gadget, set the MODE to SAUTE for 4 mins. Add the Oil, let it heat, then add all the ‘Ingredients for tempering’ and saute them for a min.
- Immediately, add all these>>> Boiled Black Eyed Beans, Grated Carrot, Grated Coconut, Chopped Green Cucumber, Salt, Chopped Ginger, Red Chilli Flakes / Chopped Green Chillies.Gently mix up everything, such that the tempering is well incorporated throughout.
- When the timer beeps, Switch off the gadget. Transfer the salad into serving dish. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!