Alsande Sukke

1. 1
   prep · ~1 min

   Soak the alsande.

   Rinse the alsande well and soak it in plenty of water overnight. Drain before cooking.

   TIPA full soak helps the beans cook evenly and keeps the texture tender.
2. 2
   pressure cook · ~20 min

   Pressure cook the alsande.

   1.Add the soaked alsande to a pressure cooker with water and half of the salt.

   2.Cook on medium heat for 3 to 4 whistles until tender but not mushy.

   3.Let the pressure drop naturally.

   4.Open the cooker and keep any remaining cooking liquid aside.
3. 3
   saute · ~7 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves, chopped onion, green chili, and garlic.

   4.Cook until the onion turns soft and lightly golden.

   TIPDo not brown the garlic too much or it can turn bitter.
4. 4
   saute · ~1 min

   Add the spices.

   Add turmeric powder, red chili powder, and coriander powder. Stir for 20 to 30 seconds so the spices bloom in the oil without burning.

5. 5
   simmer · ~5 min

   Cook the alsande with the masala.

   1.Add the cooked alsande to the pan and mix well.

   2.Add tamarind paste and the remaining salt.

   3.Pour in 2 to 3 tbsp of the reserved cooking liquid if the pan looks dry.

   4.Cook for 4 to 5 minutes so the flavors come together.
6. 6
   saute · ~4 min

   Add the coconut and dry it out.

   Add the grated coconut and mix well. Cook on low heat for 3 to 4 minutes, stirring often, until the dish turns dry, aromatic, and well coated.

   TIPKeep the heat low after adding coconut so it stays sweet and fresh tasting.
7. 7
   serve

   Serve the alsande sukke warm.

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