Alasande Gassi
A hearty and aromatic curry from Mangalore, featuring soft black-eyed peas simmered in a rich, tangy gravy made from roasted coconut and spices. It’s a perfect comfort food paired with steamed rice.
For 4 servings
7 steps. 35 minutes total.
- 1
Prep the Beans: Wash the black-eyed peas thoroughly
- a.Soak them in ample water for at least 4-6 hours, or preferably overnight.
- 2
Cook the Beans: Drain the soaked peas
- a.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
Step 3
- a.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
Grind the Masala Paste: Once cooled, transfer the roasted mixture to a grinder
- a.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
Step 5
- a.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
Combine and Simmer: Add the ground masala paste to the pot
- a.Sauté for 3-4 minutes, stirring constantly, until the raw aroma disappears and oil begins to separate from the masala. Pour in the cooked black-eyed peas along with their cooking water. Add the remaining 0.75 tsp of salt and the optional jaggery. Stir well to combine. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes to allow the flavors to meld.
- 7
Final Touches and Serving: Check the consistency of the gassi
- a.If it's too thick for your liking, add a little hot water. Adjust the salt if needed. Serve Alasande Gassi hot with steamed rice, neer dosa, or chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the beans is crucial for even and quick cooking.
- 2Roasting the coconut on a low flame until golden brown is the key to the authentic flavor and aroma of the gassi.
- 3Byadgi chilies provide a vibrant red color without excessive heat. You can use Kashmiri chilies as a substitute.
- 4Do not overcook the peas; they should be soft but retain their shape.
- 5The curry thickens as it cools. Adjust the final consistency with hot water while it's still on the stove.
- 6For a creamier texture, add 4-5 cashew nuts while grinding the masala paste.
Adapt it for your goals.
With Vegetables
Add 1 cup of cubed pumpkin (kumbalakai) or potatoes along with the peas in the pressure cooker for a heartier curry.
Different LegumesDifferent Legumes
This gassi recipe works wonderfully with chickpeas (chana) or red kidney beans (rajma) as well. Adjust cooking times accordingly.
Creamier VersionCreamier Version
For a richer gravy, substitute 1/4 cup of the grated coconut with 1/4 cup of poppy seeds (khus khus), roasted along with the other spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are a fantastic source of protein, crucial for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The high fiber content from the peas aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily converted into energy by the body.
Boosts Immunity
The blend of spices like turmeric, cumin, and coriander contains powerful antioxidants and anti-inflammatory compounds that support a healthy immune system.
Frequently asked questions
Yes, it is a nutritious dish. Black-eyed peas are an excellent source of plant-based protein and fiber. The use of coconut provides healthy fats, and the blend of spices offers various antioxidant and anti-inflammatory benefits.