Alasande Usli
A simple, protein-packed stir-fry from Karnataka where tender black-eyed peas are tossed with grated coconut, green chilies, and a fragrant tempering of mustard seeds and curry leaves. This dry preparation makes a wholesome side dish or a light meal with rice or chapati.
For 4 servings
- 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. - 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. - 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. - 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.
- 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. - 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.
- garnish
Garnish with coriander and serve.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve warm with rice or chapati.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black-eyed peas overnight for even cooking and creamier texture.
- 2Pressure cook until just tender — test by pressing a pea; it should mash easily but hold its shape.
- 3Drain cooked peas well before adding to the pan to avoid a watery usli.
- 4Use fresh curry leaves — dried ones won't give the same authentic aroma.
- 5Toss the peas gently with a flat spatula to keep them whole and prevent mushiness.
- 6Add coconut and lemon only after turning off the heat to preserve their fresh flavor.
- 7Let the peas steam in the pan for 3-4 minutes after mixing with tempering to absorb the spices.
Adapt it for your goals.
Vegan
This recipe is already vegan; confirm with coconut oil and no dairy adds. Perfect plant-based side.
high proteinHigh-protein
Add 1/2 cup cubed paneer or tofu in step 5 for extra protein; paneer is traditional in South Indian stir-fries.
low oilLow-oil
Reduce coconut oil to 1/2 tsp and dry-roast the tempering spices for 10 seconds before adding peas. Still aromatic but lighter.
jainJain
Skip ginger and asafoetida, and use rock salt instead of regular salt. Replace coconut with soaked poppy seeds (khus khus) if needed.
spicierSpicier
Add 1/2 tsp red chili powder along with the green chilies for an extra heat layer.
Why this is on our healthy list.
High in Plant Protein
Black-eyed peas provide a good amount of protein, making this dish a satisfying meat-free meal option.
Rich in Dietary Fiber
The peas and coconut contribute fiber that supports healthy digestion and promotes fullness.
Good Source of Folate
Black-eyed peas are naturally rich in folate, important for cell growth and overall health.
Heart-Healthy Fats
Coconut oil provides medium-chain triglycerides, and coconut flesh offers healthy fats that can support heart health when eaten in moderation.
Low in Saturated Fat
This dish uses minimal oil and no fatty meats, making it a heart-conscious choice.
Frequently asked questions
Yes, use 2 cups canned black-eyed peas, drained and rinsed. Skip the soaking and pressure cooking; add them directly in step 5 and reduce steaming time to 2 minutes.
