Are you looking for easy recipes that incorporate beans and legumes? Then, here is one such recipe for you – Saaru Upkari or Black Eyed Peas Curry is a yet another Konkani delicacy prepared with black-eyed peas flavored with garlic tempering. A recipe can’t get any easier than this. Check out the detailed stepwise picture recipe of Konkani fame saaru upkari.
This blog needs no intro for my love for black-eyed peas. It is one of my favorite beans and unlike other legumes you don’t need to soak it for a longer time. Some of the black-eyed peas recipes that you can find on my blog are,
- Kongu Naadu special black-eyed peas brinjal Kuzhambu
- Gujarati Lobia Curry
- Olan
- Black-eyed peas sundal
- Pitlai
As I mentioned above, this is a super simple recipe. Just boil the beans with turmeric and then add the garlic tempering. That’s it. Garlic is a significant ingredient in this recipe that supplements tons of flavors. For this measure, you can add up to 7 to 10 small cloves. I went with five big ones though.
Instant Pot | Pot in Pot | PIP Method:
In the dalithoy post, I mentioned that I would explain about PIP method on my next post. Without any fail, here I am describing the same. Instead of using the pot that comes along with IP, you can cook the food in a different pot but by placing inside the pot that comes along with IP. And that’s the PIP method. The small pressure cooker separators come in handy for this method.
You can cook rice and dal together in IP too. I cooked my toor dal and lobia/black-eyed peas at the same time in the PIP method using my cooker separators.
And this how I do,
- Fill in the IP with 2 to 3 cups of water.
- Place the steel trivet in the bottom.
- Then place the other vessels with the food on top of the trivet.
You can even keep a couple more vessels on top, as long as you can close the IP lid. The cooking time completely depend upon the ingredients. Cook ingredients that have similar cooking time. The black-eyed peas that I have cooks super fast. And 8 minutes of cooking time was more than sufficient for both toor dal and black-eyed peas.
Alasande Saaru Upkari | Konkani Black Eyed Peas Curry
A simple Konkani style curry prepared with black-eyed peas and flavored with garlic tempering.
Recipe from here.
Ingredients:
- Blackeyed peas – ½ cup
- Green chilies – 2
- Water – 2 cups
- Salt – ¾ tsp heaped
- Coconut Oil – 1 tsp
- Mustard seeds – 1 tsp
- Gingelly Oil – 2 drops
- Curry leaves – few
- Turmeric Powder – ¼ tsp
- Hing – ½ tsp
- Garlic – 5 cloves
Prep – Work:
- Wash and soak the black beans for at least 3 hours.
- Peel and roughly crush the garlic cloves.
- Slit the green chilies.
Steps:
- Cook the soaked black-eyed peas by adding turmeric powder, two drops of gingelly oil, and 2 cups of water in your preferred way. I cooked on my instant pot for 8 minutes on high pressure, manual mode, and let the pressure release naturally.
- Do not discard the water from the cooked beans
- In separate pan/kadai, heat the coconut oil.
- Then add the mustard seeds, hing, curry leaves, green chilies, and the crushed garlic.
- Let the garlic brown and then add the cooked black-eyed peas.
- Add the salt and mix. Bring it to a boil, and that’s it.
- Saaru upkari is ready. Serve hot with rice or roti.
Notes:
- Adjust the green chilies, garlic, and salt as per your preference.
- The addition of gingelly oil is optional. I learned that it is always good to add a few drops of gingelly while cooking the beans as it helps with digestion.
- You can replace black-eyed peas with other beans of your choice.
Alasande Saaru Upkari | Konkani Black Eyed Peas Curry
Equipment
- Instant Pot or Pressure Cooker
- Sauce pan or kadai
Ingredients
- ½ cup Blackeyed peas
- 2 Green chilies
- 2 cups Water
- ¾ tsp Salt heaped, or to taste
- 1 tsp Coconut Oil
- 1 tsp Mustard seeds
- ⅛ tsp Gingelly Oil just 2 drops is more than sufficient
- 5 Curry leaves
- ¼ tsp Turmeric Powder
- ½ tsp Hing
- 5 Garlic
Instructions
Prep – Work:
- Wash and soak the black beans for at-least 3 hours.
- Peel and roughly crush the garlic cloves.
- Slit the green chilies.
Steps:
- Cook the soaked black-eyed peas by adding turmeric powder, two drops of gingelly oil and 2 cups of water in your preferred way. I cooked on my instant pot for 8 minutes on high pressure, manual mode and let the pressure release naturally.
- Do not discard the water from the cooked beans
- In separate pan/kadai, heat the coconut oil.
- Then add the mustard seeds, hing, curry leaves, green chilies and the crushed garlic.
- Let the garlic brown and then add the cooked black-eyed peas.
- Add the salt and mix. Bring it to a boil, and that’s it.
- Saaru upkari is ready. Serve hot with rice or roti.
Notes
- Adjust the green chilies, garlic, and salt as per your preference.
- Addition of gingelly oil is optional. I learned that it is always good to add few drops of gingelly while cooking the beans as it helps with digestion.
- You can replace black-eyed peas with other beans of your choice.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Leave a Reply