Alasande Palya

Method

1. 1

   Prepare cowpeas: Wash 1 cup alasande (black-eyed peas). Soak overnight. Pressure cook with 1.5 cups water for 4 whistles until tender. Drain.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes until golden.

5. 5

   Add cooked cowpeas: Add drained cooked cowpeas. Toss to coat in the tempered oil.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.

7. 7

   Dry out: Cook on high heat 2-3 minutes until completely dry.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.

9. 9

   Add lemon: Squeeze half a lemon. Toss.

10. 10

    Serve: Adjust salt. Alasande palya is a popular Karnataka protein-rich stir fry. Serve with steamed rice and sambar.