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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Gule Sukhe (Black Eyed Peas Sukka)

February 3, 2011

Gule Sukhe (Black Eyed Peas Sukka)

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One of my most favourite among legumes is the Black Eyed Peas (called as Gule or Chawli in Konkani). However, I dont get to make it often since the husband doesnt like it much. Sigh! Isnt it sad when there are food conflicts in the house? black eyed peas vs chick peas (black chana), noodles vs fried rice, chocolate cake vs plain vanilla cake….the list is endlessWhen I do win the war & make things I like all I get is “well, its nice, just not my type”. Grrr … So I usually end up making my favourite stuff when he is travelling. I made this simple Gule Sukhe (dry dish) in a jiffy and as an accompaniment to Neer Dosa.
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Gule Sukhe

Recipe Source: My mum

Serves 2:



You Need:

  • Gule (black eyed peas) – 1/2 cup
  • 1 medium onion chopped finely
  • 1 plump tomato chopped
  • 3 cloves garlic with skin – washed & dried
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 level tsp chillie pwd (or to the taste) or you can use bafat powder & skip the turmeric
  • Salt to taste
  • 1 tbsp chopped coriander leaves for garnishing
  • Oil for frying

Method:
1. Soak the black eyed peas for at least 4-5 hours & pressure cook them with a little salt & water (upto the level of the peas) for about 3-4 whistles (or until soft – not mushy)
2. In a wok or kadai heat some oil and add the mustard seeds. When they begin to splutter toss in the garlic smashed a bit with a pestle. Fry a little but dont brown them
3. Add the onions and fry till pale & then toss in the chopped tomatoes. Add a pinch of salt at this point so that the tomatoes get mushy quickly. Dont add too much salt as you have already added some while pressure cooking the peas.
4. Add the chillie powder & turmeric or the bafat powder & fry till oil leaves the sides
5. Add the black eyed peas along with the liquid (stock) and simmer until almost all the water is absorbed. You can leave it in a semi gravy form if you wish to eat it with rice
6. Garnish with coriander leaves, turn off the flame & serve hot with panpole (neer dosa), rice or chapathis

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Gule Sukhe | Black Eyed Peas Curry

Gule Sukhe is a quick, dry curry made with black eyed peas and simple ingredients that pairs well with rice or chapathis
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Course: Accompaniment
Cuisine: Mangalorean
Keyword: 30 Mins or Less, Black Eyed Peas, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 95kcal
Author: Shireen Sequeira

Ingredients

  • 1/2 cup black eyed peas
  • 1 medium onion chopped finely
  • 1 big tomato chopped
  • 3 cloves garlic with skin – washed & dried
  • 1/4 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1 tsp chilli pwd or to taste or you can use bafat powder & skip the turmeric
  • Salt to taste
  • 1 tbsp chopped coriander leaves for garnishing
  • Oil for frying

Instructions

  • Soak the black eyed peas for at least 4-5 hours & pressure cook them with a little salt & water (upto the level of the peas) for about 3-4 whistles (or until soft – not mushy)
  • In a wok or kadai heat some oil and add the mustard seeds. When they begin to splutter toss in the garlic smashed a bit with a pestle. Fry a little but dont brown them
  • Add the onions and fry till pale & then toss in the chopped tomatoes. Add a pinch of salt at this point so that the tomatoes get mushy quickly. Dont add too much salt as you have already added some while pressure cooking the peas.
  • Add the chillie powder & turmeric or the bafat powder & fry till oil leaves the sides
  • Add the black eyed peas along with the liquid (stock) and simmer until almost all the water is absorbed. You can leave it in a semi gravy form if you wish to eat it with rice
  • Garnish with coriander leaves, turn off the flame & serve hot with panpole (neer dosa), rice or chapathis

Nutrition

Nutrition Facts
Gule Sukhe | Black Eyed Peas Curry
Amount per Serving
Calories
95
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.2
g
Sodium
 
24
mg
1
%
Potassium
 
393
mg
11
%
Carbohydrates
 
19
g
6
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
830
IU
17
%
Vitamin C
 
14
mg
17
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Sides, Vegetarian Tagged With: 30mins or less, Catholic Cuisine, legumes, Mangalorean Specials, Vegetarian

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Comments

  1. Mrs. L Sequeira says

    October 31, 2014 at 4:35 pm

    Hey Shireen. Greeting from NYC! I tried this recipe today – so simple & so good! Thanks for sharing all your wonderful recipes. It's really helpful for folks like me who never bothered to enter the kitchen when at home, and now long for those simple basic mangy dishes.

    Reply
  2. Shireen Sequeira says

    November 10, 2014 at 1:42 pm

    @ Mrs L. Sequeira: Thanks so much for your lovely feedback! I am touched and honoured to know that you enjoy my recipes and they are useful to you. Thank you for writing in, I appreciate it!

    Reply
  3. Olmaacharya says

    August 27, 2022 at 11:12 pm

    Hi Shireen I tried your black eyed peas recipe.it came out good & yummy.thank you

    Reply
    • Shireen Sequeira says

      September 2, 2022 at 8:01 pm

      So glad to hear that! Thanks a lot for sharing your feedback!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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