Alasande Palya

Ingredients

• - 300g black-eyed peas (alasande)
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes until golden.
5. Add cooked cowpeas: Add drained cooked cowpeas. Toss to coat in the tempered oil.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.
7. Dry out: Cook on high heat 2-3 minutes until completely dry.
8. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Add lemon: Squeeze half a lemon. Toss.
10. Serve: Adjust salt. Alasande palya is a popular Karnataka protein-rich stir fry. Serve with steamed rice and sambar.