black eyed beans pumpkin sambar | lobia sambar | alasande sambar

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Black eyed beans pumpkin sambar recipe – simple homely sambar from the Karnataka cuisine made with black eyed peas (cowpeas or lobia) and pumpkin (kaddu).

cowpea pumpkin sambar

Once a week I make sambar to go with rice or idli or dosa. Usually its regular sambar with or without coconut. Now this lobia sambar I make occasionally and is one of those comfort foods I have grown up having. Courtesy my aunt from Mangalore who taught this recipe to my mom and we have been making this sambar for many years now.

I think this is Called as huli in kannada language. since we always call this recipe as ‘sambar’ I have kept the title also as sambar. One notable difference in this recipe is that instead of tamarind, tomatoes are used to get the touch of tang or sourness. If you prefer tamarind, you can add tamarind pulp. You can also check this South Indian Pumpkin sambar recipe made with yellow pumpkin.

You can simply make the sambar with lobia or black eyed peas and skip the pumpkin if you want. Instead of pumpkin, you can even add bottle gourd, drumsticks or brinjals or sambar cucumber. Also whole moong beans can be added instead of black eyed peas.

Serve this cowpea pumpkin sambar with steamed rice and a side veggie dish.

If you are looking for more Sambar recipes then do check:

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black eyed beans pumpkin sambar, lobia sambar, alasande sambar recipe

black eyed beans pumpkin sambar

4.84 from 6 votes
Black eyed beans pumpkin sambar is a coconut based sambar made with black eyed beans and pumpkin (kaddu). 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Karnataka, South Indian
Course: Main Course

Servings 4
Units

Ingredients

for pressure cooking lobia/black eyed beans:

  • ¾ cup black eyed beans (cow peas or lobia or chawli or alasande or karamani)
  • 3 cups water

other ingredients:

  • 200 or 250 grams pumpkin (kaddu) - diced
  • 1 medium to large tomato - diced
  • salt as required
  • water if required to be added later

to be ground:

  • 3 teaspoon coriander seeds (sabut dhania)
  • 2 teaspoon cumin seeds (jeera)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 2 to 3 dry red chilies (sookhi lal mirch)
  • ½ cup fresh grated coconut
  • 2 to 3 shallots or 1 small onion, chopped
  • 2 to 3 garlic (lahsun) - chopped

for tempering:

  • 1.5 to 2 tablespoon oil
  • 1 teaspoon mustard seeds (rai)
  • 2 to 3 dry red chilies (sookhi lal mirch)
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves (kadi patta)

garnish:

  • 1 to 2 tablespoon coriander leave for garnish (dhania patta)

Instructions

  • Rinse and soak 3/4 cup black eyed beans/lobia/chawli beans for a hour or two or overnight. Drain the beans and then pressure cook with 3 cups water for 4 to 5 whistles or till they are cooked and softened. Make sure that they do not become too mushy. Keep aside. You can also cook the beans directly without soaking them. Depending on the quality of the beans, it may take less or more time for them to cook. So you can cook for 3 to 4 whistles first. Check the beans once the pressure settles down on its own. If they are not cooked and softened, then pressure cook for a few more whistles.
  • In a pan dry roast 3 tsp coriander seeds, 2 tsp cumin seeds, 1/4 tsp methi seeds and 2-3 dry red chilies till fragrant.
  • Grind the roasted spices with 1/2 cup grated coconut, 2-3 shallots or 1 small onion and 2-3 garlic to a smooth paste with some water. Keep aside.
  • Then add 200 or 250 grams diced pumpkin to the cooked chawli beans. Stir very well.
  • Simmer for 3 to 4 minutes.
  • Then add the ground coconut paste along with diced tomatoes. You can also add more water, if the sambar looks thick.
  • Stir very well.
  • Season with salt and simmer the sambar on a low to medium flame, till the pumpkin cubes are cooked.
  • Heat 1.5 to 2 tbsp oil in a small pan. Crackle 1 tsp mustard seeds first. Then add 2-3 dry red chilies, pinch of asafoetida and 1 sprig curry leaves. Saute till the red chilies change their color. Immediately add this tempering to the sambar. Cover for 5 minutes and let the tempering flavors infuse with the sambar.
  • Garnish with coriander leaves and serve cowpea pumpkin sambar hot with steamed rice.

Notes

Substitutes:
1. Tomato - 1/2 tbsp tightly packed tamarind soaked in 1/4 cup water for 20 to 30 mins and later squeezed and extracted in to a pulp.
2. Cowpeas - moong beans
3. Pumpkin - bottle gourd, brinjals, drumsticks

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Step by step black eyed beans sambar recipe

1. Rinse and soak ¾ cup black eyed beans/lobia/chawli beans for a hour or two or overnight. Drain the beans and then pressure cook with 3 cups water for 4 to 5 whistles or till they are cooked and softened. Make sure that they do not become too mushy. Keep aside. You can also cook the beans directly without soaking them. Depending on the quality of the beans, it may take less or more time for them to cook. So you can cook for 3 to 4 whistles first. Check the beans once the pressure settles down on its own. If they are not cooked and softened, then pressure cook for a few more whistles.

lobia for sambar recipe

2. In a pan dry roast 3 tsp coriander seeds, 2 tsp cumin seeds, ¼ tsp methi seeds and 2-3 dry red chilies till fragrant.

spices for sambar recipe

3. Grind the above roasted spices with ½ cup grated fresh coconut, 2-3 shallots or 1 small onion (chopped) and 2-3 garlic (chopped) to a smooth paste. Keep aside.

making lobia sambar recipe

4. Then add 200 or 250 grams diced pumpkin to the cooked chawli beans in the pressure cooker itself. Stir very well. simmer for 3 to 4 minutes.

making lobia sambar recipe

5. then add the ground coconut paste along with diced tomatoes. 1 medium to large tomato, diced.

making lobia sambar recipe

6. Stir very well. Add water only if the sambar looks thick.

black eyed beans sambar recipe

7. Season with salt and simmer the sambar on a low to medium flame, till the pumpkin cubes are cooked. You can also cover the cooker with another lid and then cook.  but make sure that the pan or pot is deep, otherwise the sambar may spill out. Once the sambar is done, cover it and keep aside.

black eyed beans sambar recipe

8. Then heat 1.5 to 2 tbsp oil in a small pan and crackle 1 tsp mustard seeds first. Then add 2 to 3 dry red chilies, pinch of asafoetida and 1 sprig curry leaves. Saute till the red chilies change color. Immediately, add this tempering mixture to the sambar. cover for 5 minutes and let the tempering flavors infuse with the sambar.

black eyed beans sambar recipe

9. Garnish with coriander leaves and Serve cowpea pumpkin sambar hot with steamed rice.

lobia kaddu sambar

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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17 Comments

  1. All i do is before preparing tiffin for my husband,check the fridge type the available veggie in the search bar! Nd make wat popps up first! Never ever dd this disappoint me! Thank u sooo much!!❤️❤️❤️

    1. thanks a lot shana for this comment. glad that all the recipes you have tried so far have turned out good.

  2. Long due…had to thank u whole heartedly for your recipes. Your kindness and hardwork reflects in your work. Am a 31 year old housewife with slipdisc. Standing in d kitchen n cooking is very painful . Your recipes brings a relife n smile when i taste it after making it.Depression is part of me coz i hv other health issues too obesity,hypothyroid .. I read about positive energy and meditation in ur blog. I would really appriciate if you could guide people like me how to build in positive energy. No pressure . I look up to you as my sister. By the way i hv a elder sister n she is also a great cook..she inspires me jus like u do.

    1. thanks for writing soumya and also for your kind words. i would suggest you to do some yoga. this will help in the slip disc issue as well as other physical issues. even doing pranayam helps. to begin with one can start for 5 minutes and then increase gradually. being positive is good, but one cannot be positive at all times 🙂 we live in difficult times. but we can create a positive vibe in our aura (energy bodies) and also in the space where we live (our homes).

      pranayam, meditation, eating the right food, exercise or yoga helps in creating a balance inside and helps us to connect deeper within ourselves. from what i have read, depression is due to deep unexpressed anger within us. we might be angry with us or with others. after meditating for so many years now, i have realized its always better to let the past go. if we carry the past, we are burdened. so its better to let go of all the anger or grudge we hold for ourselves or for others. this is not easy, but not impossible either. we need to be forgiving to ourselves too. i hope my words have helped you in some way. we have a website too https://www.thespiritualindian.com/ where we cover spiritual topics. currently due to lack of time we are not adding any new posts, but you can read existing posts on this website, of your interest.

      i hope that with devi’s grace i am able to guide people one day. right now i am also on the path. if you want to write or express more, then you can always email me at [email protected]

  3. This was just delicious, better than sambar at a restaurant! Thanks so much for sharing, and writing such clear and easy directions even for an American girl to follow.5 stars

    1. thank you much hope. pleased to know that you could easily make the recipe with the directions.

  4. Hi! Longtime reader of your blog and have tried lots of recipes 🙂
    Just wanted to say I made this today and it was splendid! My family loved it too!5 stars

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