Alsande Usli

Name: Alsande Usli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup alsande (dried, soaked overnight); 3 cup water (for pressure cooking); 0.5 tsp salt; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken); 8 pcs curry leaves; 2 pcs green chili (slit); 1 pinch asafoetida; 0.25 cup fresh coconut (grated); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(31)

TASTE SCORE

7/10

A homestyle Karnataka-style usli made with tender alsande and a simple coconut tempering. It is lightly spiced, hearty, and comforting, with just enough freshness from curry leaves and coriander to make it meal-friendly.

PREP

15m

COOK

25m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 6 STEPS

prep · ~480 min
Soak the alsande.
Wash the alsande well and soak it in plenty of water overnight. Drain before cooking.
pressure cook · ~20 min
Pressure cook the alsande.
Add the soaked alsande, water, and salt to a pressure cooker. Cook until tender but not mushy, about 4 to 5 whistles, then let the pressure drop naturally and drain any excess water.
TIPCook just until soft so the beans hold their shape in the usli.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, green chili, and asafoetida and fry for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~4 min
Mix in the cooked alsande.
Add the cooked alsande to the pan and toss well with the tempering. Cook for 3 to 4 minutes so the flavors coat the beans evenly.
mix · ~1 min
Finish with coconut and lemon.
Add the grated fresh coconut, coriander leaves, and lemon juice. Mix well and cook for 1 minute more.
serve
Serve the alsande usli warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the alsande fully overnight so the beans cook evenly and stay creamy inside.
2
Pressure cook only until tender; overcooked beans will break when tossed with the tempering.
3
Drain excess cooking water well before adding the beans to the pan, or the usli can turn soggy.
4
Let the mustard splutter first, then brown the urad dal lightly for a nuttier tempering.
5
Add coconut and lemon at the very end to keep the usli fresh-tasting and not oily.
6
If making ahead, reheat gently and add a small squeeze of fresh lemon just before serving.

RECIPE VARIATIONS