Pressure cooking

• Place the beans in a colander and rinse them thoroughly.
• Combine the washed beans, frozen spinach, chopped dill, ground turmeric and salt in a 3 liter deep pressure cooker.
• Add hot water and pressure cook for 3 whistles.
• Allow the pressure to release naturally.
• When the pressure releases completely, drain the mixture in a colander and set the stock aside. This is our base for the Bassaru.

Making the spice paste for Bassaru

• Heat a pan with oil.
• When the oil has heated up, add onions, garlic, coriander seeds, red chilis, pepper and cumin.
• Allow the garlic to turn a light golden brown and let the onions become soft.
• At this stage, add the chopped tomatoes along with salt.
• Cook on medium flame until tomatoes are mushy. This takes around 4 to 5 minutes.
• Let this cool completely.
• Once it is cool, transfer to a blender along with tamarind paste, coconut, jaggery, salt and ½ cup water.
• Grind to a smooth paste and set aside.

Cooking Bassaru

• Remove 2 tbsp of the cooked beans mixture. Mash well with a fork and set aside.
• Heat a heavy bottomed 4 or 5 quart sauce pan with oil.
• When the oil has heated up, add mustard seeds and allow them to crackle.
• Add cumin seeds, dry red chilis and curry leaves.
• When the cumin begins to crackle, add the mashed bean mixture. Reduce the heat to low.
• Now, add the reserved stock and ground paste.
• Rinse the blender jar with 1 cup water and add this to the pot. Adjust salt if needed, at this stage.
• Stir well and simmer on low heat until the mixture begins to froth on the surface.
• Garnish with chopped cilantro. Bassaru is now ready.

Cooking the Palya

Blend the coconut paste

• To a blender jar, add coconut, green chilis, ginger, cumin seeds, curry leaves and cilantro.
• Grind to a coarse paste without adding any water. Set aside.
• Heat a pan with coconut oil.
• When the oil has heated up, add mustard seeds and allow them to splutter.
• Now, add dry red chilis and urad dal and wait for the dal to turn golden.
• Immediately, tip in the chopped onions and stir well.
• Cook on medium heat, allowing the onions to become soft.
• Now, add the cooked and drained black eyed peas + spinach mixture along with the ground coconut paste. Adjust salt if required.
• Mix well and cook on low heat for 2 to 3 minutes, allowing the flavors to meld.
• Kalu Palya is now done.