Basale Soppu alasande kaaLu Sambar | Cow peas and malbar spinach sambar recipe

Watch the video for detailed instructions
Another tasty and nutritious sambar recipe using alasande kaaLu and basale soppu.
As I mentioned in my earlier blogs sambar or huLi is our staple side dish for everyday meals. We prepare the sambar in many different ways and with different vegetables. Each sambar is unique in its taste. Flavors comes from the vegetable we use and the masale. The Sambars can be prepared with toor dal or any beans like chana, peas, black eyed beans….
Alasande kalu or cowpeas or black eyed peas are protein rich, fiber rich beans .
It is always good to incorporate beans in our daily diet., especially if you have young ones at home. Beans are high in minerals and fiber along with protein and without the saturated fat found in some animal proteins. It is believed that soaking the beans before cooking helps to remove some of those indigestible sugars that cause flatulence and helps to cook then fast. Soaking long hours helps in digestion of the cooked beans. Beans are a rich source of soluble fiber which can lower cholesterol and triglyceride levels.
Here is a traditional Malnad / udupi sambar recipe with black eyed peas and mangalore spinach/malbar spinach/basale soppu in kannada.

Other black eyed peas recipes

seeme badanekai Alasande kaalu sambar

Alasandekalu usli

alasande kaalu Vada
Also try these delicious sambar recipes such as Beetroot Sambar, radish sambar, boodu kumbalakai kadle kaaLu Sambar, Mixed vegetable sambar, Bendekai huLi and more SAMBAR Recipes CLICK HERE.

Ingredients for making Basale Soppu alasande kaaLu Sambar :

• 1.5 cup fresh black eyed beans / hasi alasande kaaLu
• If you are using dry blackeyed beans soak it overnight and then use.
• big bunch of basale soppu / malbar spinach
• 3/4 tbsp rock salt or salt to taste
• 1 to 2 tsp jaggery
• 8 to 10 curry leaves
• around 5 cup water

For grinding:

• 1/2 cup fresh grated coconut
• 1tsp jeera/cumin seeds
• 1 tsp rice soaked in water for 1/2 hour +
• 5 garlic cloves
• 8 byadagi red chillies (more or less)
• 1 tbsp coriander seeds/dania
• 3/4 tbsp rock salt or salt to taste

For seasoning:

• 2 tsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp jeera / cumin seeds
• 1/4 tsp turmeric powder

Method:

1. Wash and cut the basale soppu/greens as shown. cut the stem as well
2. wash and pressure cook the alasande kaaLu with 1/4 cup water and little salt on medium heat. turn off the heat after 1 to 2 whistle
3. Grind red chillies,coconut, coriander seeds, jeera, and garlic without adding water first. Then add soaked rice along with 1/4 cup water and grind it to a fine paste and keep it ready
4. cook the soppu along with 1 cup of water on medium heat
5. make sure to stir in between and add water if needed
6. once the greens and stem is cooked well add grind masala, add tamarind extract by adding enough water
7. Add salt, jaggery and curry leaves. Mix it well. add enough water to get the sambar consistency. let it boil on medium heat for 6 to 8 minutes
8. After 8 minutes – turn off the heat. sambar is ready. If you are eating with rice let this be the little liquidy consistency . if you are eating with chapathi , rotti.. add less water and make this sambar thick.

For seasoning:

1. Once hot add mustard seeds, after it pops add jeera. Fry it for a few seconds. then turn off the heat and add turmeric powder.
2. Add this seasoning to the huLi sambar. Mix it and serve.