Alasandalu Thalimpu charu / Black eyed beans curry and rasam

Ingredients:

Alasandalu / Alasande kalu / Black eyed beans -1 1/4  cup
Onion - 2 medium
Garlic cloves - 2 to 3
Red chillies - 3
Mustards seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Hing - 1/2 tbsp
Salt  - As required
Tamarind pulp - 1/4 cup
Curry leaves - few
Coconut Oil  - 4 tbsp
Fresh coconut - 1/2 cup
Rasam / Sambhar powder - 1 tbsp
Cilantro leaves - 1/2 cup

Method:

1) Wash the Alasandalu  at least twice and let it soak for a minimum of 8 hours in 5 cups of water or until it completely sinks.
2) After 8 hours, do not discard the water used for soaking.
3) Pressure cook the soaked Alasandalu  along with the water used for soaking for two  whistles. (Or until the lentils are completely cooked).
4) Grind 1/4 cup of cooked Alasandalu into a fine paste along with fresh Coconut and  sambhar powder and keep it aside.
5) Separate water from cooked Alasandalu. 
6) Mix the grinded paste with separated water. Add tamarind pulp, salt and allow it to boil for few minutes.
7) Add cilantro leaves, seasoning and turn off the flame.
8) In a pan, add oil. When the oil is hot, add the mustard seeds, cumin seeds, hing, curry leaves and red chilies. Break the red chilies into small pieces before adding.
9) Fry for a minute and then add the chopped onion and garlic. Fry until its completely done.
10) Now add cooked Alasandalu, salt, cilantro leaves, grated coconut and let it cook for 2 mins.


Alasandalu Thalimpu charu / Black eyed beans curry and rasam is ready to be served with steaming Rice.

Note:

1) You can make sambhar with out separating the water and Alasandalu.
2) Other lentils can also be used using same procedure
3) Crush garlic before frying it for nice flavor.