Saturday, April 3, 2010

Pesalu Bobbarlu curry (a curry with Green gram and Black eyed beans)


Whole Green Gram (Pesalu) : 1 cup (soaked overnight)
Black eyed beans (Bobbarlu) : 1 cup (soaked overnight)
Onions : 1 cup (Chopped into small cubes)
Ginger garlic paste : 1 1/2 tsp
Green chillies : 4 to 5 (cut lengthwise)
Garam masala powder : 1/4 tsp
Coriander powder : 1/4 tsp
Cumin seeds : 1/4 tsp
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : 10 to 12
Chopped tomato : 2 tbsp
Chopped Coriander : 2 tbsp
Salt : as required
Oil : 2 tsp
Sugar : 1/4 tsp (Optional)

  • Soak the green gram and black eyed beans overnight, wash and keep aside.
  • On a medium flame, heat oil in a heavy bottomed pan.  Do tadka by adding mustard seeds, urad dal, cumin seeds and curry leaves.
  • When mustard seeds splutter, add ginger garlic and green chillies paste and saute for a minute until the raw smell goes off.
  • Add chopped onions and little salt and fry till the onion are half cooked.
  • Add the washed green gram and black eyed beans and a cup of water.
  • Close the pan with a lid and allow them to cook on a medium flame for 10 minutes or until the beans are cooked well.  Saute in between. 
  • Add the spice powders, chopped tomato and adjust the salt.
  • Transfer into a serving bowl and garnish with chopped coriander.
  • Goes well with chapatis.
Tips:  If you want more gravy in the curry, green gram and black eyed beans can be boiled earlier in a pressure cooker.

1 comment:

  1. This looks like a wonderful recipe! If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!


Thank you for visiting my blog. Hope to see you here again.


Related Posts with Thumbnails