alasandekalu usli | black eyed beans curry

Alsande Usli is a simple and nutritious dish made with cooked cowpeas (black-eyed beans). It is prepared by tempering mustard seeds, chana dal, urad dal, and green chilies in oil, which enhances its flavor and aroma. Once the tempering is done, the cooked cowpeas are added, followed by freshly grated coconut, chopped cilantro (coriander leaves), and a squeeze of lemon juice for a refreshing finish. This light and protein-rich dish pairs well with rice or chapati and is a great option for a wholesome meal or snack.
It is vegan, made without onion and garlic, gluten free recipe.

Ingredients:

For Cooking the Beans:

¾ cup black-eyed beans (cowpeas/alasande kaaLu/lobia)
2 cups water (for soaking)
½ tsp crystal salt (for cooking)

For Seasoning:

1 tbsp cooking oil
½ tsp mustard seeds
½ tsp chana dal (kadale bele)
1 tsp urad dal (uddina bele)
¼ tsp turmeric powder
A pinch of hing (asafoetida)
4 green chilies (chopped or slit)
Few curry leaves
½ tsp salt (for usli)
2–3 tbsp fresh grated coconut
Chopped coriander leaves
½ tsp jaggery (optional)
Juice of ½ lime/lemon

Method:

Soak & Cook the Beans:

Wash and soak the black-eyed beans in 2 cups of water overnight.
Drain the soaking water, then pressure cook the beans with fresh water and ½ tsp salt on medium heat for 2 whistles.
Once done, drain the excess water and set the cooked beans aside.

Prepare the Seasoning:

Heat oil in a pan over medium-low heat.
Add mustard seeds and let them pop.
Add chana dal and urad dal, and fry until golden brown.
Add chopped green chilies and sauté briefly.
Stir in hing, turmeric powder, and curry leaves.

Mix & Finish:

Add the cooked and drained beans to the pan and mix well.
Add ½ tsp salt and mix again.
If using, add a little jaggery and mix well.
Turn off the heat and add chopped coriander leaves, grated coconut, and a squeeze of fresh lime or lemon juice.
Mix well and serve warm!
This usli makes for a delicious and healthy side dish, best enjoyed with rice or as a snack.