Alasande kalu huli is a traditional Karnataka-style curry made with black-eyed beans and a tangy coconut gravy. 

This comforting dish is mildly spiced, flavorful, and perfect to enjoy with rice or ragi mudde. A simple home-style recipe that is healthy, protein-rich, and loved in many south indian homes. Perfect for everyday cooking and special meals.  

Ingredients:  

• 1½ cups alasande (black-eyed beans), soaked overnight

• Salt to taste

• 3-4 cups water (for pressure cooking)  

For Grinding:  

• 2 large onions

• 1 large tomato

• A handful of coriander leaves

• 1 small gooseberry-sized tamarind

• ½ cup grated coconut

• 2-3 teaspoons sambar powder or curry powder

• ½ teaspoon turmeric powder

• Water as needed  

Vegetables:  

• 1 tomato, roughly chopped

• 1 eggplant (brinjal), chopped

• 2 potatoes, chopped  

Tempering:

• 1 tablespoon oil

• ½ teaspoon mustard seeds

• ½ teaspoon hing (asafoetida)

• A few curry leaves  

Method:

1. Soak alasande (black-eyed beans) overnight.  

2. Pressure cook the soaked beans with 3-4 cups of water and salt for 2-3 whistles. Keep aside.  

3. Meanwhile, grind all the ingredients listed under for grinding into a smooth masala paste using some water.  

4. Add the ground masala paste to the cooked alasande. Mix well.  

5. Add chopped tomato, eggplant, and potatoes.  

6. Cover and cook until all vegetables are tender. 

7. Add water if needed to adjust consistency.  

8. Heat oil in a small pan for tempering. 

9. Add mustard seeds and let them splutter.  

10. Add hing and curry leaves.

11. Pour the tempering over the curry and mix well.  

12. Serve hot with ragi mudde, rice, or Indian flatbreads.