Neer Dosa with Alasande Gassi

Ingredients

• 1 cup Black-Eyed Peas (dried, soaked for 4-6 hours or overnight)
• 2.5 tbsp Coconut Oil (divided)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 5 whole Byadgi Chilies (adjust to taste for color and mild heat)
• 4 cloves Garlic
• 0.25 small Onion (roughly chopped, for masala paste)
• 1 cup Grated Coconut (fresh or frozen (thawed))
• 0.5 tsp Turmeric Powder
• 1 inch piece Tamarind (seedless, soaked in 1/4 cup warm water)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida (also known as Hing)
• 0.5 tsp Jaggery (powdered, optional)
• 1.25 tsp Salt (adjust to taste)
• 4 cups Water (approximately, for cooking and grinding)

Instructions

1. 1

   Prep the Beans: Wash the black-eyed peas thoroughly. Soak them in ample water for at least 4-6 hours, or preferably overnight.

2. 2

   Cook the Beans: Drain the soaked peas. In a pressure cooker, combine the peas with 3 cups of fresh water and 0.5 tsp of salt. Pressure cook over medium heat for 3-4 whistles, or until the peas are soft but hold their shape (approx. 15 minutes). Let the pressure release naturally. Set aside, retaining the cooking water.

3. 3

   Roast Masala Ingredients: Heat 1 tsp of coconut oil in a pan over medium-low heat. Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1 minute until fragrant. Add the Byadgi chilies and roast for another 30 seconds. Add the roughly chopped small onion piece and garlic cloves. Sauté for 2 minutes until the onion softens. Finally, add the grated coconut and roast on low heat, stirring continuously for 5-7 minutes, until it turns golden brown. Be careful not to burn it. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.

4. 4

   Grind the Masala Paste: Once cooled, transfer the roasted mixture to a grinder. Squeeze the soaked tamarind to extract its pulp and add the tamarind water to the grinder (discard the fibrous parts). Grind to a very smooth paste, adding a little more water if necessary to achieve a fine consistency.

5. 5

   Prepare the Tempering (Tadka): Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and asafoetida, and sauté for a few seconds. Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and translucent.

6. 6