Alsande / Alsando or chawli is a popular pulse amongst us Konkanis..we prepare a whole lot of dishes using these. Me and my co-blogger friends have already shared many recipes using this pulse.Today I am sharing one more recipe which is very simple and quick to make called usli. It goes well as a side dish or can be had as an snack too while you are fasting.Do try and enjoy.
- A cup of Alsando / chawli
- A tbsp of oil
- 2 tbsp of coconut grated
- A tsp of mustard seeds
- Sprig of curry leaves
- Red chillies – 2
- Asafoetida(hing) – a generous pinch
- Turmeric powder – 1/4th tsp or less
- 1 potato cubed (optional)
- Salt to taste
- Chilli powder – 1/4th tsp (optional)
- Soak alsando overnight or for 5-6 hours ..wash well and pressure cook for 2-3 whistles or until well cooked. If using potato can add chopped potato too while pressure cooking.
- Heat oil in a pan.
- Add mustard seeds, once they splutter add curry leaves.
- Now add red chillies and stir.
- Add hing, turmeric powder and chilli powder and.. stir well – take care not to burn them
- Add the cooked pulse and potato along with the water if any and give a gentle mix.
- Add salt and coconut and mix again. ..take care they don’t get mushy.
- Simmer for 3-5 minutes closing the lid.
- Switch off the gas and allow it to rest for some time to absorb the flavours.
The alsande usli is ready to serve as snack or as a side dish
It goes well as a snack or mini meal on the days you are fasting along with spiced buttermilk.
- Take care while pressure cooking as the pulse should be firm but well cooked.
- Do not throw away the water after cooking the pulse..if its in too much quantity drain the pulse and prepare saaru or add it while preparing usli.
- Adding chilli powder is optional ..I have used in the above recipe though
- Adding potato gives a nice taste and volume to the curry