Alasanda - Vankaya Pulusu

When I saw Gayathri's announcement recently about an event revolving around our childhood favorite dishes which we never got to learn about, two recipes came to my mind instantly. Surprisingly both the dishes were not from my mother's kitchen but from my MIL's. That's probably because I have been planning for so long to post them. Besides, most of the recipes I publish here are the ones I grew up eating and thanks to my ma, I know how to prepare most of my favorite foods. Naturally, my focus shifted to my beloved late MIL.
One of those recipes happen to be this rustic, very yummy homestyle dal because it takes my husband down the memory lane. Yes my husband, not me. :) I didn't even know that it was his favorite until a few years ago when my SIL casually mentioned about this dish their mother used to prepare during their childhood. Until then I had never even noticed red chori beans at stores since I was so much used to dals made with toor. My MIL was a great cook and naturally my husband keeps reminiscing about her cooking and his wonderful childhood days. I never got a chance to see my MIL cooking this but I got hold of the recipe through my SIL for my husband's sake. Though I had not eaten it before, my version is decent and the beaming face of my husband is the proof. :)
I had this in my drafts folder for the past few years. I have cooked this a couple of times but each time I have to consult the folder and so I think this makes it eligible for Gayathri's event.

Don't be put off by the long list of ingredients. Most of them go in tadka and grinding.

Ingredients:
Alasanda / Red chori beans / cowpeas - 1/2 cup
Vankaya / Eggplant slices - 1 cup

Turmeric powder - 1/8 tsp
Tamarind juice to taste (2 -3 Tbsp)
Salt to taste
1 tsp of jaggery powder (optional)

To toast and grind:

Coriander seeds - 1 Tbsp

Cumin seeds - 1 tsp

Fenugreek seeds - 1/4 tsp

Red chillies - 12
1" inch piece cinnamon - 2

Grated coconut - 1/4 cup

For tadka:
Oil - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Asafoetida - A few pinches

Few curry leaves

Method:
* Pressure cook red chori beans, eggplants and turmeric adding about a cup of water.
* Meanwhile, add all the ingredients except the coconut to a pan and toast them until the coriander and cumin start to change the color. Let cool and grind them along with the coconut. Use a few Tbsps of water if needed.
* Heat oil in a pan and add the tadka ingredients. When mustard starts to pop, add the cooked beans, ground paste, salt, tamarind and jaggery. Add water if needed and adjust the ingredients if needed. Bring it to a boil. Lower the heat and simmer for a few minutes. Turn off the stove.
Serve with hot steamed rice and papad.

This is my fourth day entry for blogging marathon #12 under "delicious dals" theme. Check out the Blogging Marathon page to find out what other marathoners have been cooking.

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