Thatta Payaru Sambar Recipe - Black Eyed Beans Sambar
Delicious and easy to make, Thatta Payaru Sambar is a Black Eyed Bean Sambar which you can make for your everyday lunch and serve it with Steamed Rice and Thoran.
Thatta Payaru Sambar is an authentic vegetarian curry in which beans are cooked along with spices in a creamy dal base. This dish is the best way to include plant-based proteins in your diet.
Did you know - Black Eyed Beans also known as Cow Peas are the most nourishing in the legume family. Their name comes from the prominent black spot on their creamy skin. Black eyed beans are high in Vitamin A, Vitamin B, and digestion-friendly fibre. When picking up Black Eyed Peas, look for ones that have healthy looking skin with some shine.
If you like this recipe, you can also try other sambar recipes for your South Indian vegetarian meals such as
- 1 cup Black Eyed Beans (Lobia)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 teaspoon Sambar Powder
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi) , + 1/4 teaspoon
- 1 teaspoon Salt
- 2 cloves Garlic
- 1/4 cup Coriander (Dhania) Leaves , finely chopped For tempering
- 2 tablespoons Sunflower Oil
- 1/8 teaspoon Asafoetida (hing)
- 2 Dry Red Chilli
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
How to make Thatta Payaru Sambar Recipe - Black Eyed Beans Sambar
To begin making the Thatta Payaru Sambar recipe, wash the toor dal with water twice and drain the excess water from the dal.
Add 1/4 teaspoon of turmeric to the toor dal and cook the dal in pressure cooker for three whistles. Set the cooked dal aside until the pressure releases.
In a large pot, add about 3 cups of water and bring it to boil over high heat. Add black eyed beans and 1/4 teaspoon of turmeric powder to the boiling water.
Cook the beans with lid uncovered until the beans become soft and tender. Drain the excess water from the beans and set aside.
Heat a medium sized pan on the stove over medium heat. Add oil to the pan. Once the oil is hot, add the ingredients mentioned under tempering which includes asafoetida, dry red chilli, fenugreek seeds, mustard seeds and white urad dal. Fry them for few seconds, till the mustard seeds splutter and urad dal turns golden.
Add chopped onions, tomatoes and saute till the onions are soft and translucent. Once the onions are soft, add sambar powder, red chili powder, and salt. Stir well.
To the spice blend, add cooked dal and 2 cups of water.
Bring the mixture in the pan to boil. Once the mixture starts boiling, add cooked beans and combine them well.
Cook until the raw smell of spice powders goes off. At the end, add minced garlic and give them a stir. Simmer the curry for 2 to 3 minutes.
Switch off the stove and add freshly chopped coriander leaves to Sambar. Leave it undisturbed till serving time.