Alsande Gashi
A hearty and flavorful curry from Karnataka made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. This traditional Gashi is tangy, slightly sweet, and pairs perfectly with steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Black-Eyed Peas
- b.Rinse the soaked black-eyed peas and drain the water.
- c.In a pressure cooker, combine the soaked peas, 3 cups of fresh water, turmeric powder, and 1 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 3-4 whistles (about 12-15 minutes).
- e.Turn off the heat and allow the pressure to release naturally. The peas should be soft but hold their shape.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the peas are cooking, heat 1 tsp of coconut oil in a small pan over low heat.
- c.Add the coriander seeds, cumin seeds, and dried red chilies. Roast for 1-2 minutes until they become aromatic, being careful not to burn them.
- d.Remove from heat and let the roasted spices cool completely.
- e.In a blender jar, combine the cooled spices, grated fresh coconut, and the piece of tamarind.
- f.Add 1/2 cup of water and grind to a smooth, fine paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
- 3
Step 3
- a.Simmer the Curry
- b.Once the pressure has released, open the cooker. Place it back on the stove over low heat.
- c.Pour the ground masala paste into the cooked peas. Stir gently to combine.
- d.Add the powdered jaggery and the remaining 0.5 tsp of salt. Mix well.
- e.If the curry seems too thick, add a little hot water to reach your desired consistency.
- f.Let the curry simmer for 8-10 minutes, stirring occasionally, to allow the raw aroma of the masala to cook off and the flavors to meld.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 2 tbsp of coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the urad dal and sauté until it turns a light golden brown.
- e.Finally, add the curry leaves and hing. Sauté for another 10-15 seconds until the leaves are crisp.
- 5
Step 5
- a.Finalize and Serve
- b.Immediately pour the hot tempering over the simmering Alsande Gashi.
- c.Stir gently to incorporate the tempering, then turn off the heat.
- d.Let the curry rest for at least 5 minutes before serving to allow the flavors to deepen.
- e.Serve hot with steamed rice, neer dosa, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for even cooking and better digestion.
- 2For a shortcut, you can use canned black-eyed peas. Rinse them well and add them directly at the simmering stage.
- 3Roast the spices on low flame to bring out their maximum aroma without burning them.
- 4Using fresh, grated coconut provides the most authentic flavor and texture to the Gashi.
- 5The balance of tamarind (sour) and jaggery (sweet) is key. Adjust these quantities to suit your personal taste.
- 6For a richer, creamier curry, you can substitute 1 cup of thin coconut milk for water when simmering.
Adapt it for your goals.
With Vegetables
Add 1 cup of cubed vegetables like pumpkin, ash gourd, or raw banana along with the peas in the pressure cooker for a more wholesome curry.
Different LegumesDifferent Legumes
This Gashi recipe also works well with other legumes like chickpeas (chana) or red kidney beans (rajma).
Spicier VersionSpicier Version
Increase the number of dried red chilies or add 1/4 tsp of black peppercorns while roasting the spices for extra heat.
No Onion/Garlic VersionNo Onion/Garlic Version
This recipe is naturally free of onion and garlic, making it a great Sattvic option.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are an excellent source of protein, which is crucial for muscle repair, immune function, and maintaining healthy tissues.
High in Dietary Fiber
The combination of legumes and coconut provides substantial dietary fiber, which aids digestion, promotes satiety, helps regulate blood sugar, and supports a healthy gut microbiome.
Source of Healthy Fats
Fresh coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and provides a quick source of energy.
Packed with Essential Minerals
This dish is a good source of minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Yes, it is very healthy. It's a well-balanced dish rich in plant-based protein and fiber from black-eyed peas, healthy fats from coconut, and beneficial compounds from traditional Indian spices.