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A hearty and flavorful curry from Karnataka made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. This traditional Gashi is tangy, slightly sweet, and pairs perfectly with steamed rice.
For 4 servings
Cook the Black-Eyed Peas
Prepare the Masala Paste
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A hearty and flavorful curry from Karnataka made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. This traditional Gashi is tangy, slightly sweet, and pairs perfectly with steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 264.56 calories per serving with 6.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Prepare the Tempering (Tadka)
Finalize and Serve
Add 1 cup of cubed vegetables like pumpkin, ash gourd, or raw banana along with the peas in the pressure cooker for a more wholesome curry.
This Gashi recipe also works well with other legumes like chickpeas (chana) or red kidney beans (rajma).
Increase the number of dried red chilies or add 1/4 tsp of black peppercorns while roasting the spices for extra heat.
This recipe is naturally free of onion and garlic, making it a great Sattvic option.
Black-eyed peas are an excellent source of protein, which is crucial for muscle repair, immune function, and maintaining healthy tissues.
The combination of legumes and coconut provides substantial dietary fiber, which aids digestion, promotes satiety, helps regulate blood sugar, and supports a healthy gut microbiome.
Fresh coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and provides a quick source of energy.
This dish is a good source of minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Yes, it is very healthy. It's a well-balanced dish rich in plant-based protein and fiber from black-eyed peas, healthy fats from coconut, and beneficial compounds from traditional Indian spices.
A single serving of Alsande Gashi (approximately 1 cup or 350g) contains around 315-330 calories, depending on the amount of oil and coconut used.
Absolutely. To save time, you can use one 15-ounce can of black-eyed peas. Drain and rinse them thoroughly, then add them to the pot after the masala paste and simmer for 10-12 minutes.
It pairs traditionally and beautifully with steamed rice (especially red rice), neer dosa, or set dosa. It also goes well with chapatis.
You can store leftover Gashi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.
Yes, you can. Cook the soaked peas in a large pot with sufficient water until they are soft and tender. This will take significantly longer, around 45-60 minutes.