Alasande kalu huli / Cowpea sambar

Servings: 3

Ingredients:

Content	Quantity	Comment
Oil	2 tbsp
Hing	¼ tsp
Dried red chilies	2 broken
Curry leaves	1 sprig
Mustard	1 tsp
Water	As required	For cooking
Methi leaves	1 cup	Cleaned and chopped
Alasandi / Cowpea	¼ cup	Washed and soaked ( if cold water soak for 2 hours, if hot water soak for 10-15 mins)
Salt	To taste
Sambar powder	2-3 tsp
Jaggery	1 tbsp
Tomato	1 medium	Chopped
Masoor dal / toor dal	2-3 tbsp
Turmeric	¼ tsp
Onion	1 medium	Sliced thinly
Garlic	2-3 cloves	Crushed and chopped finely

Method:

Wash dal and pressure cook with chopped tomatoes for 2-3 whistles. Pressure cook soaked cow-pea for  2-3 whistles. Set it aside to cool. Once cooled, mash tomato and dal mixture well.

                  

Heat oil in a kadai. Add mustard. Once it starts popping, add hing, curry leaves and broken red chilies and saute for a second. Add garlic, onions and saute for minute. Add methi leaves, turmeric powder, 1/2 tsp of salt and saute. Add 1 tbsp of water and cook covered till the methi leaves are soft.

                  

                  

Add the cooked cow-pea, mashed dal mixture and mix well.

                  

Add sambar powder, adjust salt, water, jaggery and mix well. Bring it to a boil and simmer till the raw smell of masala is gone.

                  

Serve hot with rice.