Steamed Basmati Rice, Alsande Gashi and Cabbage Upkari

Ingredients

• 1 cup Black-Eyed Peas (Dried, soaked for 6-8 hours or overnight)
• 3.5 cup Water (3 cups for pressure cooking and 0.5 cup for grinding masala)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Divided, adjust to taste)
• 2.5 tbsp Coconut Oil (Divided - 1 tsp for roasting masala, 2 tbsp for tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 4 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 1 cup Fresh Coconut (Tightly packed, grated)
• 1 inch Tamarind (Marble-sized piece, or use 1 tsp tamarind paste)
• 1 tbsp Jaggery (Powdered or grated)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 pcs Curry Leaves (Fresh)
• 0.25 tsp Hing

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Rinse the soaked black-eyed peas and drain the water.
   • In a pressure cooker, combine the soaked peas, 3 cups of fresh water, turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles (about 12-15 minutes).
   • Turn off the heat and allow the pressure to release naturally. The peas should be soft but hold their shape.
2. 2

   Prepare the Masala Paste

   • While the peas are cooking, heat 1 tsp of coconut oil in a small pan over low heat.
   • Add the coriander seeds, cumin seeds, and dried red chilies. Roast for 1-2 minutes until they become aromatic, being careful not to burn them.
   • Remove from heat and let the roasted spices cool completely.
   • In a blender jar, combine the cooled spices, grated fresh coconut, and the piece of tamarind.
   • Add 1/2 cup of water and grind to a smooth, fine paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3. 3

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 2 pc Dried Red Chilli (broken into halves)
• 10 pc Curry Leaves
• 0.25 tsp Hing
• 2 pc Green Chilli (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (for steaming the cabbage)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

   • Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3. 3

   Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.

   • Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.