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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
Prep the Beans: Wash the black-eyed peas thoroughly. Soak them in ample water for at least 4-6 hours, or preferably overnight.
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.
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.
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.
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.
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 257.48 calories per serving with 6.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer: Add the ground masala paste to the pot. 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.
Final Touches and Serving: Check the consistency of the gassi. 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.
Add 1 cup of cubed pumpkin (kumbalakai) or potatoes along with the peas in the pressure cooker for a heartier curry.
This gassi recipe works wonderfully with chickpeas (chana) or red kidney beans (rajma) as well. Adjust cooking times accordingly.
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.
Black-eyed peas are a fantastic source of protein, crucial for muscle building, tissue repair, and overall body function.
The high fiber content from the peas aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily converted into energy by the body.
The blend of spices like turmeric, cumin, and coriander contains powerful antioxidants and anti-inflammatory compounds that support a healthy immune system.
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.
A single serving of Alasande Gassi (approximately 1 cup or 315g) contains around 320-350 calories, depending on the amount of oil and coconut used.
It pairs traditionally with steamed rice (especially Mangalorean boiled rice), neer dosa, or set dosa. It also goes well with chapatis or rotis.
Yes, you can use canned black-eyed peas to save time. Use one 15-ounce can, drained and rinsed. Skip the pressure cooking step and add them directly to the curry in Step 6, along with 1.5-2 cups of water or vegetable broth. Simmer for a few extra minutes.
Leftover Alasande Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.
Yes, for a sattvic or Jain version, you can omit the onion and garlic. The curry will still be flavorful due to the roasted coconut and spice blend.