11 April, 2019

DRIED PEAS USLI/SALAD

It is made exactly like how we make usli/salad using dried chickpeas, black eyed beans/lobia, horse gram/hurali/kulthi or whole green gram. These are all a protein rich, fibre rich, healthy accompaniments served with meals, mostly with lunch. We also make saaru/rasam and huli/dal using the stock/water in which these legumes are cooked and make salad/usli using the cooked legumes and we call it as ‘kalina kattina saaru/huli’. Likewise today I’m here with the recipe of usli/salad made using dried peas. I have taken equal quantity of both yellow and green dried peas, but can be made separately using any one of them at a time. Tastes best when made little more spicy but depends on your choice of preferred spice level.

Some other usli/salad recipes on this blog are – masala corn pomegranate usli/salad , chickpea-corn-pomegranate usli/salad , hurali kalina usli/salad , chickpea/kadlekalu usli-huli , bengal gram/Kadlebele usli/salad , gugguri usli/salad , cowpeas/alasande kalu/lobia sweet usli

Ingredients :

Dried yellow + green peas – 1/2 cup of each
Water – 2 cups
Oil – 1/2 tbsp
Mustard seeds – 1 tsp
Split bengal gram – 1&1/2 tbsp
Split black gram – 1 tbsp
Green chili, chopped – 6 to 8 (adjust)
Curry leaves – 2 strands
Coriander leaves – 2 tbsp
Turmeric powder – 1/2 tsp
Grated fresh coconut – 1/2 cup (the more you add better it tastes)
Lemon juice – 1 tbsp
Salt – to taste

PROCEDURE :

Rinse well and soak both the peas in enough water for overnight or 7 to 8 hours
Boil 2 cups of water in a pressure cooker, add in the soaked peas and cook up to 2 to 3 whistles (or depending on your pressure cooker) or till soft
Heat oil in a pan add in mustard seeds, bengal gram, black gram saute for a while, then add in green chili, coriander leaves and curry leaves, saute again for a while, add in turmeric powder, stir well

Now add in cooked peas (if it is not fully soft, then add along with its water and boil further un till soft) and salt and allow it boil till all the water evaporates