Blackeyed Beans Sambhar

Cooking time
20 mins
4 people
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Posted on
Blackeyed Beans Sambhar


For pressure cooking lobia/black eyed beans

  • ¾ cup black eyed beans/cow peas/lobia/chawli/alasande/karamani
  • 3 cups water

Other ingredients

  • 200 or 250 gms pumpkin/kaddu, diced
  • 1 medium to large tomato, diced
  • salt as required
  • water if required to be added later

To be ground

  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • ¼ tsp methi seeds
  • 2-3 dry red chilies
  • ½ cup fresh grated coconut
  • 2-3 shallots or 1 small onion, chopped
  • 2-3 garlic, chopped

For tempering

  • 5 to 2 tbsp oil
  • 1 tsp mustard seeds
  • 2-3 dry red chilies
  • pinch of asafoetida/hing
  • 1 sprig curry leaves


  • 1 to 2 tbsp coriander leave for garnish


Step 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.

Step 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.

Step 3 : grind the roasted spices with ½ cup grated coconut, 2-3 shallots or 1 small onion and 2-3 garlic to a smooth paste with some water. keep aside.

Step 4 : 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.

Step 5 : stir very well.season with salt and simmer the sambar on a low to medium flame, till the pumpkin cubes are cooked.

Step 6 : 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.

Step 7 : garnish with coriander leaves and serve cowpea pumpkin sambar hot with steamed rice.