5 Delicious Bobbarlatho Recipes You Must Try

Opening Paragraph: Bobbarlu, known as black-eyed peas or cowpeas, is a versatile legume with a mild flavor that can be incorporated into a variety of cuisines. The use of these peas spans from traditional Indian curries to modern fusion dishes, enriching flavors and providing ample nutritional benefits. In this post, we delve into five scrumptious recipes utilizing bobbarlu that not only highlight its versatility but also offer a culinary journey through different taste profiles. Whether you're a seasoned cook or a curious beginner, these bobbarlatho recipes will expand your culinary horizons.

Bobbarlatho Undrallu (Pongal)

Begin your culinary exploration with Bobbarlatho Undrallu, a South Indian dish, which is essentially a savory version of Pongal.

• 1 cup of rice
• 1/2 cup of black-eyed peas (soaked for at least 4 hours)
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp black pepper
• Curry leaves
• 1 inch ginger, finely chopped
• Salt to taste
• 1/2 cup water

Instructions:

1. Pressure cook the rice and soaked peas with 2 1/2 cups of water for 4 whistles or until they are cooked to a mushy consistency.
2. In a pan, heat ghee, then add cumin seeds, black pepper, and curry leaves. Sauté for a minute, then add chopped ginger.
3. Once aromatic, add the cooked rice and peas mixture to the pan, season with salt, and mix well.
4. Serve hot with a side of coconut chutney or pickle.

💡 Note: Ensure to use minimal water while cooking the peas and rice to achieve the desired consistency.

Bobbarlatho Pulihora (Lemon Rice)

If you’re in the mood for something tangy, Bobbarlatho Pulihora is the dish for you:

• 1 cup cooked rice
• 1/2 cup black-eyed peas (soaked and boiled)
• 1 lemon, juice
• 1 tbsp mustard seeds
• 1/2 tbsp urad dal
• 1/2 tbsp chana dal
• 2 tbsp peanuts
• Dry red chilies
• Curry leaves
• Salt to taste
• 1 tbsp oil

Instructions:

1. Heat oil in a pan, then add mustard seeds, urad dal, chana dal, peanuts, and dry red chilies.
2. Once mustard seeds splutter, add curry leaves and boiled peas.
3. Sauté for a minute, then mix in the cooked rice and lemon juice, seasoning with salt.
4. Toss well and serve.

🔍 Note: Lemon Pulihora should be eaten fresh to maintain its zest.

Bobbarlatho Tomato Dal

For a comforting and nutritious meal, try Bobbarlatho Tomato Dal:

• 1 cup black-eyed peas
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 tbsp tamarind paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• Curry leaves
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil

Instructions:

1. Cook the black-eyed peas in a pressure cooker with enough water, turmeric, and salt for 2-3 whistles.
2. Heat oil in a pan, add cumin and mustard seeds. Once they pop, add onions, green chilies, and curry leaves.
3. Sauté until onions are translucent, then add chopped tomatoes and cook until soft.
4. Mix in the cooked peas, tamarind paste, and red chili powder, adjust salt, and simmer for a few minutes.
5. Serve with steamed rice or roti.

Bobbarlatho Usal

Explore a Maharashtrian specialty with Bobbarlatho Usal, a rich and spicy dish:

• 1 cup black-eyed peas
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp Goda masala (or substitute with kitchen king masala)
• Fresh coriander for garnish
• Oil
• Salt to taste

Instructions:

1. Soak black-eyed peas overnight and pressure cook with salt and turmeric for 3 whistles.
2. Heat oil in a pan, add mustard and cumin seeds. When they crackle, add onions, and sauté until golden.
3. Add ginger-garlic paste, and sauté until the raw smell disappears.
4. Mix in tomato puree, followed by all the spices, and cook until the oil separates.
5. Add the cooked peas, mix well, and cook for 5 minutes. Adjust the consistency with water if necessary.
6. Garnish with coriander leaves before serving.

🔧 Note: Usal can be prepared with varying levels of spiciness based on personal preference.

Bobbarlatho Puttu

Conclude your culinary adventure with Bobbarlatho Puttu, a traditional steam-cooked dish:

• 1 cup black-eyed peas
• 2 cups rice flour
• Water as needed
• Salt to taste

Instructions:

1. Soak black-eyed peas for at least 4 hours, then grind into a coarse paste.
2. In a large bowl, mix rice flour with enough water to make a crumbly mixture. Add salt.
3. Layer the puttu maker with alternate layers of the rice flour mix and ground peas.
4. Steam cook for 10-12 minutes or until the steam escapes freely from the puttu maker.
5. Serve hot with a side of stew or pickle.

The incorporation of bobbarlu or black-eyed peas into your cooking not only enhances the nutritional profile of your meals but also adds a delightful, nutty flavor. From savory Pongal to tangy Lemon Rice, and from a rich Usal to a comforting Puttu, these recipes offer a wide range of flavors and textures. Each dish tells a story of culinary tradition and the innovative spirit of those who continue to experiment with this simple yet profoundly versatile ingredient. Whether you're looking to expand your palate or need inspiration for healthier meal choices, these recipes with bobbarlu are a must-try.

Can I substitute black-eyed peas with other beans or legumes?

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Yes, while each legume has its unique flavor, you can substitute black-eyed peas with beans like chickpeas, kidney beans, or pinto beans for most of these recipes. However, the cooking time and texture might vary.

Are these recipes vegan-friendly?

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Yes, all the recipes can be made vegan by substituting or eliminating non-vegan ingredients like ghee. Use plant-based oils instead.

How can I store leftover Bobbarlatho dishes?

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Store them in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best taste and texture.