Seasoned Black Eyed Beans (Alasandala Guggillu)

A high protein and high fiber legume, lobia keeps hunger pangs at bay by promoting satiety. They are also a good source of several important micronutrients, including folate, copper, thiamine, and iron.


    • Black Eyed Beans / Lobia – ½ cup
    • Mustard seeds – ½ tsp
    • Cumin seeds – ½ tsp
    • Urad dal – ½ tsp
    • Dried red chillies – 3
    • Curry Leaves – 1 sprig
    • Asafoetida powder – ⅛ tsp
    • Oil – 1 tsp
    • Salt to taste


  • Soak ½ cup black eyed beans overnight.
  • Pressure cook the beans for 3-4 whistles. Drain and keep them aside.
  • In a pan, heat 1 tsp of oil. Add the mustard seeds, urad dal and cumin seeds and let them splutter.
  • Add the broken dried red chillies, curry leaves and a pinch of asafoetida powder. Fry for a few seconds.
  • Add the cooked beans and salt. Saute well for a couple of mins.
  • Serve as a snack.

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