Alsande usli / upkari

                               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.

Ingredients:-

• 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)

Method:-

1. 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.
2. Heat oil in a pan.
3. Add mustard seeds, once they splutter add curry leaves.
4. Now add red chillies and stir.
5. Add hing, turmeric powder and chilli powder and.. stir well – take care not to burn them
6. Add the cooked pulse and potato along with the water if any and give a gentle mix.
7. Add salt and coconut and mix again. ..take care they don’t get mushy.
8. Simmer for 3-5 minutes closing the lid.
9. 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.

Notes:-

1. Take care while pressure cooking as the pulse should be firm but well cooked.
2. 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.
3. Adding chilli powder is optional ..I have used in the above recipe though
4. Adding potato gives a nice taste and volume to the curry