black eyed beans pumpkin sambar, lobia sambar, alasande sambar recipe
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5 from 2 votes

black eyed beans pumpkin sambar

black eyed beans pumpkin sambar is a coconut based sambar made with black eyed beans and pumpkin (kaddu). 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main course
Cuisine: karnataka, south indian
Servings: 4
Author: Dassana Amit


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)


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


  • 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.


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