Alasande kalu palya (lobia/cow peas curry)

Alasande Kalu Palya

Hi there everyone, hope all of you who visit my blog are doing well. I have been away from blogging a very long time and after being nudged by a few friends to write more, I am back again. I had a perfect excuse for my laziness all these days, "My comp is not working"... it was not. We got it fixed a few weeks ago, however I was feeling so comfortably lethargic not do anything. After mentally posting quite a few recipes, I am now making an attempt to put my thoughts into actions (hopefully). It is like me against my lethargy... let me see who wins. 

This recipe of alasande, lobia, in Hindi and cow peas, in English, is fairly simple to make, not to mention very nutritious and exceptionally tasty. It is a good match with chapati and rice. Make a paste of this and you can spread it on bread and also use as a dip for your chips. A very versatile thick curry not only to satisfy your sense of smell, it will keep your body happy. Very high in protein, low in carbs and fat. 

Prep Time: 10 mins

Cook Time: 10 mins (if using ready cooked alasande or about 45 mins)

Servings: About 3

Ingredients:

1. Alasande Kaalu/ lobia / cow peas - 1 cup soaked over night and cooked well. (use the small red variety if you can find, that gives the best taste)
2. Salt - to taste
3. Coriander/Cilantro - finely chopped

For tempering:

1. Oil - 2 tsp
2. Mustard Seeds - 1/2 tsp
3. Turmeric - a pinch
4. Asafoetida - 2 pinches
5. Curry leaves - 1/2 the string 

For Masala:

1. Green Chilies - 3 to 5 (depending on your taste)
2. Whole pepper corns - 5 
3. Cumin seeds - 2 tsp
4. Fresh/ Frozen Coconut - 1/2 cup (grated or pieces) 
5. Ginger - 1 inch piece or 1 tsp paste

Method:

• To cook the cow peas/lobia/alasande, soak it over night and pressure cook it with a little salt till it is well done but not mushy. If you do not have a pressure cooker, take a lot of water in a big pot, add the cow peas and enough salt and cook for about an hour or till well done on the stove top. After it is done, drain the peas and set aside. Keep a cups' worth water to dilute the curry as and when required otherwise we will not be using the water in this recipe. Please check the tips part of this recipe for suggestions on using the drained water.
• Grind all the ingredients of masala and set aside.
• Make the tempering in a pot or pan which can fit all the ingredients by heating oil on medium. Add mustard seeds and wait for it to splutter. Add turmeric, asafoetida. Add the cooked and drained alasande/cow peas/ lobia and saute for a few minutes. Add the curry leaves and a little water, close the lid and let it cook for 2 minutes.
• Add the ground masala and salt as required to the cooking alasande/cow peas/lobia and mix well. Add a little water from the drained beans if it is getting too thick too soon. Cover the pot/pan and cook for a 2 to 4 minutes.
• Garnish with finely chopped cilantro and serve with steaming hot rice or chapati. Or let it cool and then grind it in to a fine paste to use as a dip.

Tips:

You can make Saru/Rasam from the drained water or use the water in making soups. Just store it in the refrigerator, it will keep upto seven days.