Alasande Usli

Instructions

1. 1

   Soak and Cook the Black-Eyed Peas

   • Rinse 1 cup of dry black-eyed peas thoroughly. Soak them in 4 cups of water for at least 4-6 hours, or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker, add 2 cups of fresh water and 1/2 teaspoon of salt.
   • Pressure cook on medium heat for 2-3 whistles, about 10-12 minutes. The peas should be soft but hold their shape.
   • Once the pressure releases naturally, drain any excess water and set the cooked peas aside.
2. 2

   Prepare the Tempering (Oggarane)

   • Heat 2 tablespoons of coconut oil in a kadai or pan over medium heat.
   • Add 1 teaspoon of mustard seeds and let them splutter completely, which takes about 30 seconds.
   • Add 1 teaspoon of urad dal and sauté until it turns a light golden brown, about 45-60 seconds.
   • Stir in 1/4 teaspoon of asafoetida and 10 curry leaves. Sauté for another 15 seconds until fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped medium onion and 2 slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Combine and Season

   • Add the cooked black-eyed peas to the pan along with 1/4 teaspoon of turmeric powder and the remaining 1/2 teaspoon of salt.
   • Gently mix everything together, being careful not to mash the peas.
   • Cook for 2-3 minutes, allowing the peas to absorb the flavors of the spices.
5. 5

   Finish and Garnish

   • Turn off the heat. Add 1/4 cup of freshly grated coconut and 1 tablespoon of lemon juice. Mix well.
   • Garnish with 2 tablespoons of chopped coriander leaves.
   • Serve the Alasande Usli warm as a nutritious snack or as a side dish with rice and sambar.