Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Yogi Diet With Blackeye Beans (Alasanda Guggulu)

Back to our life here, sort of “The Truman Show“. Like Truman character in the movie, we do realize we are never going to be satisfied here in this picture-perfect world, unlike we thought before. Few more years, that’s what we planned and that’s what we are going to do with patience. And the in-between visits to India are like pilgrimage and therapy to our souls.

For India trip – we just don’t shop, pack and leave. Like any pilgrimage, we follow a 3-month ritual preparing for our trip to India. At least 3 months before, we finalize the dates and purchase tickets (the only way, we can obtain tickets at a discount price $1300 to 1600 roundtrip). Then we would focus our total concentration on health and fitness. Our motherland is not for fainthearted and weak bellies, she tests the strength and stamina, and so we always go prepared. At first we start slowly stop eating all kinds of junk available here, try to reduce the food portions, increase our daily exercise routine and expose our body to the elements (walk daily in a park trail, from 4 miles a day gradually increasing to 8 miles). We struggle a lot during this month. Then in second month, our bodies adjust to this new routine, we do feel more energetic, lean and with positive energy. And the last month we go into yogi diet, all nuts, beans, fruits and vegetables, of course yogurt and lots of water. There is no pain or cravings anymore. Mind is in total control of the body, immune system awake and a happy heart. This is our India trip preparation.

Example of our yogi diet is this recipe with blackeye beans. Back home, during fasting and after long pujas at temples they are prepared and served as Guggullu.

I did Americanize it a bit by adding the fresh sweet corn.

Soaked Blackeye Beans(Alasandalu), Onion, Tomato and Corn

(serves two)

1 cup of black eye beans, soaked in water overnight, drained
1 fresh corn, kernels sliced
1 red onion and tomato, diced
2 green chillies, finely chopped
Salt to taste and pinch of turmeric
Juice of half lime

In a large saucepan over high heat, combine the beans, water and one teaspoon of salt. Bring to a boil. Reduce the heat to medium-low, cover the pan and let the beans simmer until tender and drain. Or simply pressure-cook them (they cook in less time in this way, but you have to watch them closely. Turn off the heat immediately after the first whistle, otherwise they are more likely to overcook and break apart. We don’t want that).

In a saute pan, heat half teaspoon of peanut oil over medium heat. Add the corn, onions, tomato and green chilli, saute until corn is tender crisp for about five minutes. Add the black eye beans (Alasandalu) to the corn mixture along with 1/4 tsp of salt, turmeric and lime juice. Toss to mix and serve immediately.

Blackeye beans and sweet corn salsa (Alasanda Guggullu)

We had guggullu and a cup of tomato rasam plus yogurt on the side for our meal today. It was a good yogi diet.

Posted by Indira©Copyrighted in Blackeye Beans (Thursday September 1, 2005 at 9:01 am- permalink)
Comments (18)

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18 comments for Yogi Diet With Blackeye Beans (Alasanda Guggulu) »

  1. Hi .. have been reading your blog since last 2 weeks.. and its really interesting.. Also tried out the banana walnut cake .. came out great. Would like to know more about yogi diet.. sounds good to me… could you please write some more blogs abt the same ?? tks…

    Comment by Annu — September 1, 2005 @ 9:32 am

  2. Man, that looks fresh! What a yummy sounding salad.

    Comment by Shammi — September 1, 2005 @ 9:54 am

  3. Would love to learn more about the yogi diet. It looks like it consists of simple fresh ingredients. Yum!

    Comment by Michelle — September 1, 2005 @ 11:45 am

  4. Annu, thanks. Nothing can go wrong with banana-walnut cake, my favourite, I am happy that you enjoyed it too. I will definitely will post more recipes about my yogi diet.

    Shammi – real easy too, taste great.

    Michelle – I just made up that word, eating very little is what yogis do in India. I will definitely add more recipes under this category.

    Comment by Indira — September 1, 2005 @ 3:55 pm

  5. beautifully written about going back to India on a vacation…Am in that one of those “Swades” mood..:(

    I just bought Black Eyed Peas from the grocery and there I am seeing ur recipe…this will be our dinner receipe…thank u!

    btw, I tried out Banana Walnut too with Bisquick flour…I had a problem…my cake turned out a bit too hard and blackened..why is it?

    Comment by IBH — September 1, 2005 @ 6:26 pm

  6. Hi,
    I have been reading your blogs for a few days now. I came here from Jackfruit’s blog. Just wanted to say hello and enjoy your blogs. Your description of the preparation to go home brought a smile to my face even as I am looking at the TV in disbelief at what is happening in New Orleans.

    Have a great week-end.
    Signing in/off from CT, USA.

    Comment by thodarumm — September 2, 2005 @ 8:56 am

  7. Welcome back, Indira!Just a few days ago, I did a post about making tortillas, with many pictures, and thought of you, because you said you wanted to know how it was done.

    I will try your blackeyed pea recipe. Blackeyed peas were the single dried bean variety I didn’t like as a child. Since then, I have had them cooked various ways, and only really like the Indian methods of spicing them.

    So, I will have to try yours!

    Comment by Barbara — September 2, 2005 @ 10:15 am

  8. IBH – Thanks, when are you leaving for vacation?
    About the cake, I can think of two reasons – too tight batter and too long in oven. I always make batter more like idli batter consistency and always keep a watchful eye on the cake, particularly after 3o minutes of baking.Oven light helps too.

    Thodarum – thanks and you too have a great weekend.

    Barbara – I saw that post about tortillas. I don’t like the supermarket type lard filled tortillas. Definitely going to follow your recipe. Thanks.
    Please try this recipe and let me know.

    Comment by Indira — September 2, 2005 @ 4:21 pm

  9. ooh! I have half a bag of black eyed beans still… I think I know how to use them 🙂 thanks Indira 🙂

    Comment by clare eats — September 2, 2005 @ 9:05 pm

  10. Hi indira i reading your blog for a month now,your recipes are very simple and clear.
    i also make black eyed beans, i dont use corn but i add some boiled potatos.waiting for your more recipes.

    Comment by Amu — September 8, 2005 @ 4:57 pm

  11. Amu – I am glad that you tried and enjoyed these recipes.(Sorry, I was out of country and couldn’t reply to your carrot cake comment). Blackeye beans with boiled potato sounds good to me.

    Comment by Indira — September 8, 2005 @ 9:27 pm

  12. Hi Indira:

    Been tempted by the freshness and ingredient combination of this recipe. Was wondering if you had any special tricks to de-kernelling the corn from the cob? or is it just the tedious taking out by hand?

    Also, wanted to let you know I did try the banana cake/bread recipe. I didn’t follow it too faithfully in the sense that I used whole unbleached all-purpose flour, butter instead of oil ,some figs and dried ginger powder instead of the cinnamon . Also a few teaspoons of yogurt as well to get the fluffiness form not using egg. But I did keep your batter consistency tip in mind and I gotta tell you have a winner here.

    Thanks again for the great service you’re providing by way of this blog!

    I do plan on trying dum aloo next. You were right about the weird spring like weather. Even here in Toronto its the same. Oh well, if nothing global warming will kill us all:)

    Indira replies..
    Isn’t that the truth? We are destroying the mother earth, soon it’ll haunt us. No doubt about it.
    About the corn… To cut whole kernels from the cob, hold an ear(handle) of corn vertically, resting the tip on the work surface. Slide a sharp knife down the length of the cob to slice off the kernels. I got this tip from a website. You can separate easily the corn from the cob in this way.
    Your version of cake with figs and cinnamon… I like the combination. Yum…:)
    Dum aloo… if you try, let me know how you like it.

    Comment by Janani — February 28, 2006 @ 12:56 pm

  13. Indira: By way of thanking you again, I wanted to tell you of a recipe I recently concocted.My mom was telling me about a sambar that could be made with sprouted Methi- yes fenugreek sprouts(!) using them instead of daal. I tried it but found the taste of the sambar was simply too bitter and I had to add more spice and jaggery to counteract it.

    But a fenugreek sprout salad on the other hand! is simply awesome!! Essentially sprout about a fistful of fenugreek seeds just like you would any other seeds. Takes about 2 days for it to properly sprout. Then toss the sprouts with finely diced red onions, halved cherry tomatoes, salt to taste, green chillies diced into thin rings,just a tiny tiny pinch of sugar (optional) and the juice of a full lemon or lime. This fat-free salad is a great one for diabetics because of the sprouted methi/vendhyam. If you get around to trying it, would love to hear your thoughts. Hope you enjoy it.

    I will try your sweetcorn de-kernelling trick.

    Indira replies…
    Hi Janani, I liked your fenugreek sprouts recipe, started the sprouting process yesterday. I think the sprouts are going to be ready by tomorrow. Thanks so much for sharing this wonderful idea.
    I’m also thikining of sauteeing the ingredients first, like we do for ‘sundals/guggullu’, again depends on sprouts taste. If they are ok, then I’ll consume them raw like you mentioned.
    Thank you Janani!

    Comment by Janani — March 1, 2006 @ 1:52 pm

  14. Indira – just wanted to let you know that we had this yesterday for a light dinner. The only change i made was to substitute the corn for boiled beetroot cubes. A light yet filling meal with buttermilk!

    Comment by GaramMasala — March 2, 2006 @ 10:59 am

  15. Hi Indira:

    Finally made this recipe and it was great! Thanks for another keeper.

    I pressure cooked the beans and the water that was left went into my Rasam..a trick my mom usually employs when we make shundal etc with channa. It takes the Rasam to a whole new dimension let me tell you:)

    Also wanted to congratulate you on the school. What can I are my hero!

    Comment by Janani — April 5, 2006 @ 6:05 pm

  16. I seriously doubt a true yogi would be indulging in onions. i imagine many live on diets of roots and in general simple, bland meals. perhaps just being happy with a cup of milk and some roots gethered from the nearby forest?
    but to each his own, if it works for you, stick with it 🙂

    Indira replies:
    I cannot believe I have to explain this. ‘Yogi’ in title and article refer to minimalist approach to the food. Not literally the food habits of true yogi.

    Comment by ILL — November 28, 2006 @ 12:34 pm

  17. […] For the rest of the meal, I decided on Sarson da Saag (mustard greens, spinach, paneer), accompanies by a simple blackeye pea salad. […]

    Pingback by Let me tell you, internets… » Simple, delicious Indian eats. — March 30, 2008 @ 8:13 pm

  18. Indira Gaaru, I made this “Yogi Diet with Black-eyed Beans” last night. I just loved it and am having it again for supper today. Never thought that the Gudi prasadam can actually be a good meal 🙂
    I searched the entire blog to find more of this kind. But dint find any with the Prefix “Yogi Diet”. I make the “Tiranga Sprouts”, just “Moong Dal Sprouts” very often. Thanks so much for posting these nutritious recipes.

    Could you please share the other recipes that you have in this category?

    Once again Thank you Soo Soo much for your time, patience and attention to minute details in this blog.

    Comment by Kamala — June 23, 2009 @ 12:30 pm

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