Black Eyed Peas are high in Vit A, fibre, potassium and folate and is known to help in relieving constipation, keeping sugar levels in check and in lowering cholesterol levels.
This is a Mangalorean recipe and is served with rice. It can be made with Indian yam /potato or even with Mangalore sautekai (mangalore cucumber).
Ingredients for Alasande kalu gasi :
- Black Eyed Beans (Alasande kalu) – 1/2 cup (Soak overnight)
- Tomato – 1 large (chopped)
- Grated Coconut – 1/2 cup fresh/desicated
- Red chilli powder: 1 tbsp
- Coriander powder: 1 tbsp
- Potato: 2 small cubed or Indian Yam(Suran/Suvarnagadde): 1/2 small, cubed (OPTIONAL)
- Cumin/jeera powder: 1/4 tsp
- Salt: to taste
- Coriander/ cilantro leaves: 3 tbsps chopped (for garnish)
- For Seasoning:
- Mustard Seeds – 1 tsp
- Urad dal: 1 tsp
- Channa dal:1/2 tsp
- Dry Red Chilli: 1
- Hing/asafoetida: a pinch
- Curry Leaves : 10
- Garlic: 4 cloves (crushed)
- Oil – 3 tsps
- Pressure cook the black eyed beans ( the beans must be tender, but still firm and hold shape).
- Meanwhile grind the coconut, red chili powder, coriander powder and jeera powder with a little water till you get a fine paste.
- Heat a kadai, add a tsp of oil, add the potatoes/yam (optional) and fry for 2-3 minutes.add the tomatoes and saute. Add some water and close and cook the potato/yam and tomato .
- Add cooked black-eyed beans and salt.
- Add the ground paste to the cooking beans. Adjust the consistency of the gravy by adding water.
- For seasoning, heat oil in a pan, add mustard seeds,urad and channa dal. When the mustard starts to pop, add the dry red chillies, curry leaves, hing and crushed garlic.
- Fry for a minute, then add this to the gravy. Mix and close the gravy and let it sit to infuse the flavours of the seasoning.
- Garnish with chopped coriander leaves and serve with rice or even phulkas.