I am diving headfirst into all the color and texture and the flavor that makes your mouth warm and cozy. After some good months of time I am bringing in these wholesome legumes in to a blog post. Yes, these black eyed peas taste way too awesome in a curry which has minimum spices and fresh grated coconut. Authentically this black eyed peas curry is popular as “GASI” in coastal region of Karnataka. Specifically in Udupi, Mangalore. And I haven’t even deviated from the authentic GASI recipe because it’s amazingly delicious and scrumptious. Also I would like to pass on the traditional recipes the way they are, with no fancy tweak.
The protein rich legumes when soaked up, turn very soft to cook. Even on the stove top you can easily cook them to the perfection like neither mushy nor hard. Tamarind extract and jaggery added at this stage would get well with legumes. You can even add a bit of salt for the legumes to absorb.
This black eyed peas curry is thick, sauce like in consistency. And the spices that get in to are few red chillies, coriander seeds, cumin and black gram lentils. The uniqueness of the recipe is only lentils have to be dry roasted, rest of the spices are ground in raw form along with coconut.
I usually pair this gasi with hot steamed rice and chapati. It’s amazingly delicious with both. So let’s have this load of protein in the form of curry. What say?