Friday, June 25, 2010

Black eyed beans in Peanut Masala

It gets too boring with the same side dishes for chapathis in the mornings.... the same dal, the same gojjus or palyas...... Dee hates chapathis unless there is some interesting, or new variety of side dish.
Not every time when in-laws decide the breakfast menu as chapathis that I get to try out something new for side dish... So this time, I decided the previous night itself that to cook some peanut masala based lobia gravy, and soaked the beans. Peanut based masala is not something that I make regularly, so added ingredients on a fair guess.... it did turn out to be tasty. And definitely it is full of proteins..... we enjoyed the chapathis, courtesy this gravy!
Here’s how I made it....
Black eyed beans in Peanut Masala
Preparation time : 10 min
Cooking time : 15 min, other than time taken to soak and cook the beans
Serves : 5-6

Black eyed beans / Alasande kalu / lobia - 1 cup
Onion - 2 medium sized
Garlic - 4-5 cloves
Ginger - 1” cube, grated
Green chilies - 2-3, vary depending on taste
Cumin seeds - 1 tsp
Cooking oil - 1Tbsp
Garam masala powder - 1 tsp
Salt - ½ tsp or as per taste
Sugar - ¼ tsp

For the masala
Tomatoes - 1 medium sized
Red chilies - 3-4, vary depending on taste
Channa dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 1 Tbsp
Coconut - 2 Tbsp, grated
Coriander seeds - 2 tsp

• Soak the beans in enough water overnight
• Cook it in a pressure cooker for just 1 whistle, or till cooked soft
• Boil tomatoes. Tomatoes can also be boiled along with the beans in the cooker
• Meanwhile, dry roast red chilies, dals, peanuts, coriander seeds till aromatic
• Allow to cool slightly and grind it with tomatoes, adding water used to cook beans
• Slit green chilies, and chop onions into medium sized pieces
• In a heavy bottomed pan, heat oil and add cumin seeds, crushed garlic, ginger, slit green chilies
• Add the chopped onions and sauté till they turn translucent
• Now add the ground paste and cook for a few minutes till the raw smell of onion is gone.
• Add garam masala, salt, sugar and mix well
• Now add the cooked beans and bring to boil for a few minutes. Adjust the consistency with suitable amount of water. The beans should absorb the flavors and taste of the masala.
• Garnish with chopped coriander
• Serve with chapathis or rotis or rice

Tips n Tricks:
• If the gravy turns out to be too thin, then, just take out a tablespoon of the cooked beans, and grind it to a coarse paste and add it back to the gravy. This way, you get the right consistency and a creamy texture, without compromising on the taste

I'm sending this to MLLA 24, started by Susan and hosted by Diana here.


  1. Nice thick gravy,loved the recipe, something different and delicious..

  2. final tip is super.. This can be applied to all cases where we need thick pulpy gravy?

  3. Beans in peanut gravy..that's a new one....

  4. Thanks all!

    Yes, this world for other gravies with some lentils in it, like channa masala, green gram gravy, etc.


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