Alsande popularly known a kidney beans is a rich source of protein. This Alsande Usali is a nutritious recipe which can be prepared within 30 minutes. It can be served with chapatis or with rice as a side dish. Alsande are a type of black eyed beans which are available in Goa during summer. Appearance wise they look like small rajma.
This recipe was published on 26 Feb 2011 and is one of the oldest recipe on the website. I am re-posting it today with new images. This usali can be served with rotis or bread or with rice. You can even pack it in lunch/snack box. If you are not able to find alsande, you can always make this recipe with any type of legumes. You can check out moogachi usali, masoorchi usali and chana usali. I am sure you will like these recipes.
Ingredients: Prep. Time: 30 Minutes, Serves: 4
1/2 cup alsande / small kidney beans
1/4 cup grated coconut
1 tablespoon chopped coriander leaves
1 onion, finely chopped
5 pods garlic, minced
1/2 inch ginger, minced
1/2 tablespoon mustard seeds
1/2 teaspoon powdered aesofoetida
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 tablespoon coriander powder
2 tablespoon tamarind paste
1 teaspoon salt
8-10 curry leaves
2 red chillies, break into 2 pieces
Soak the kidney beans/alsande overnight or for 6-8 hrs and later pressure cook for 5 whistles.
Mix the ginger and garlic and make a paste.
Tamarind paste can be obtained by soaking a handful of tamarind in water and later mashing it.
In a kadai put 1 tablespoon oil and add mustard seeds.
Once mustard seeds flutter, add aesofoetida and red chillies.
Fry a bit and add curry leaves.
Add onion and fry till it turns pink in colour.
Add turmeric powder,chilli powder,coriander powder and stir.
Now add the boiled kidney beans and stir.
Add the tamarind paste stir.
Add the grated coconut and mix well.
Garnish with chopped coriander leaves.