Alasande Usli

1. 1
   prep · ~360 min

   Soak the black-eyed peas.

   Rinse the dried black-eyed peas and soak in enough water to cover by 2 inches for at least 6 hours or overnight. Drain before cooking.

   TIPSofter peas cook faster. If short on time, use hot water and soak for 2 hours.
2. 2
   pressure cook · ~15 min

   Pressure cook the peas until tender.

   Add the drained black-eyed peas, 2 cups water, and 0.25 tsp salt to a pressure cooker. Close the lid and cook on medium heat for 3 whistles. Let the pressure release naturally. Drain any excess water if present. The peas should be tender but hold their shape.

   TIPDon't overcook; mushy peas will break when stir-fried. Aim for just cooked through.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, dried red chili, and curry leaves — fry until fragrant (30 sec).

   4.Add asafoetida and green chilies, stir briefly (10 sec).

   TIPUse coconut oil for authentic Karnataka flavor; it adds a subtle nuttiness.
4. 4
   saute · ~1 min

   Sauté the ginger.

   Add the grated ginger to the pan and sauté on low heat until the raw smell disappears, about 30 seconds.

5. 5
   mix · ~4 min

   Combine the peas with the tempering.

   Add the cooked and drained black-eyed peas to the pan. Toss gently to coat with the tempering. Spread evenly and let them steam in the pan on low heat for 3-4 minutes, stirring once or twice gently.

   TIPUse a flat spatula and a light hand — fold rather than stir aggressively to keep the peas whole.
6. 6
   mix · ~1 min

   Finish with coconut and lemon.

   Turn off the heat. Sprinkle the grated coconut and lemon juice over the peas. Toss gently one final time to combine.

7. 7
   garnish

   Garnish with coriander and serve.

   Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve warm with rice or chapati.

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