Ingredients

Alasande kaalu ( lobia //black eyed beans)—1 cup

Onion( irulli//pyaz)— one medium sized

Garlic pods ( belluli//lehsun)—2

Dry red chillies (ona menasina kayi//lal mirch)—2 to 3

Fresh grated coconut ( kayi turi ) or desiccated coconut—1/2 cup

Tamarind ( hunase hannu//imli)— small lemon sized

Coriander seeds (kothambari bija)— 1 teaspoon

Menthya kaalu ( methi dana//fenugreek seeds)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Black pepper corns (kaalu menasu)—1/2 teaspoon

Salt—to taste

Jaggery powder (Bella//gud)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Bay leaf (tej patta)—1

Oil-2 tablespoon

Sasive (mustard seeds)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Method

Wash and soak alasande kaalu in water for 2 hours.

Pressure cook alasande kaalu with enough water for 3 whistles.

Heat 1 teaspoon of oil in a pan or kadai,roast dry red chillies,jeera,coriander and menthya kaalu until menthya kaalu turns to light brown in colour.

Once done add chopped onion and garlic and roast for few minutes.

Switch off the stove.

Add in coconut and tamarind and mix well.

Remove aside and let it cool.

Once cooled grind to a smooth paste adding sufficient water.

Next in the same pan,heat oil,add in sasive,jeerige,hing,bay leaf,curry leaves.

Once it starts spluttering,add in ground masala paste and saute until raw smell goes and masala starts leaving oil.

Then add boiled alasande kaalu,salt,jaggery and let it boil on medium flame.

Once done switch off the stove.

Delicious gojju is ready.

Serve with chapattis,rotti,phulka and rice.