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A wholesome and savory stir-fry from Karnataka made with tender black-eyed peas, fresh coconut, and a simple tempering. It's a perfect protein-rich snack or a light side dish, ready in under 30 minutes of active time.
For 4 servings
Soak and Cook the Black-Eyed Peas
Prepare the Tempering (Oggarane)
Sauté Aromatics
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A wholesome and savory stir-fry from Karnataka made with tender black-eyed peas, fresh coconut, and a simple tempering. It's a perfect protein-rich snack or a light side dish, ready in under 30 minutes of active time.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 164.38 calories per serving with 5.32g of protein, it's a beginner-friendly recipe perfect for snack or side or lunch.
Combine and Season
Finish and Garnish
You can use dried red chilies in the tempering instead of green chilies for a different kind of heat and flavor.
Add 1/2 teaspoon of jaggery (gud) along with the salt to introduce a subtle sweetness that beautifully balances the savory and tangy notes.
Incorporate 1/2 cup of finely chopped carrots or bell peppers along with the onions for added nutrients, color, and texture.
This recipe works well with other legumes like chickpeas (chana) or whole green gram (moong). Remember to adjust the soaking and cooking times accordingly.
Black-eyed peas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from the peas promotes healthy digestion, prevents constipation, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish provides important minerals like iron, which is vital for preventing anemia and carrying oxygen in the blood, and potassium, which supports heart health and blood pressure regulation.
One serving of Alasande Usli (approximately 1 cup) contains around 240-260 calories, making it a healthy and filling snack or side dish.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from black-eyed peas, which aids in digestion and keeps you full. It's also packed with essential minerals.
Absolutely. After soaking, you can cook the black-eyed peas in an open pot with sufficient water. It will take about 45-60 minutes for them to become tender. Check for doneness periodically.
Yes, for a quicker version, you can use one 15-ounce can of black-eyed peas. Be sure to drain and rinse them well to remove excess sodium before adding them in Step 4.
Leftover Alasande Usli can be stored in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated.
Yes, this recipe is naturally vegan and gluten-free. However, some commercial brands of asafoetida (hing) contain wheat flour, so be sure to use a certified gluten-free brand if you have a sensitivity.