Maharashtrian Chavali Chi Usal – Black Eyed Peas Curry Recipe
This delightful Maharashtrian Chavali Chi Usal is a traditional vegetarian curry made with black-eyed peas (lobia), packed with flavor from aromatic spices and a rich coconut paste. It’s a comforting dish that is perfect to serve with steamed rice and Kokum curry, making it a delightful choice for your Sunday lunch. This recipe is a beautiful representation of Maharashtrian cuisine, with its balance of spices and the deep earthy flavors from freshly ground ingredients.
Ingredients
Here’s what you’ll need to prepare this delicious curry:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia), soaked for 2 hours | 1 cup |
| Onion (chopped) | 1 large |
| Tomato (chopped) | 1 medium |
| Garam Masala Powder | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 4 tablespoons |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Ginger (chopped) | 1-inch piece |
| Garlic (cloves) | 4 cloves |
| Oil | As needed for frying |
| Fresh Coriander (for garnish) | As needed |
Preparation Time
- Prep Time: 130 minutes (soaking the beans)
- Cook Time: 30 minutes
- Total Time: 160 minutes
Servings
This recipe yields approximately 4 servings.
Cuisine
Maharashtrian
Course
Lunch
Diet
Vegetarian
Instructions
-
Soak the Beans: Start by soaking the black-eyed beans (Lobia) in water for at least 2 hours. This helps to soften the beans and reduce cooking time. After soaking, drain the water and set the beans aside.
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Prepare the Ground Paste: Heat a flat skillet or frying pan over medium heat. Add the coriander seeds and fennel seeds, and dry roast them for about 1 minute until they release their fragrance. Next, add the chopped onions to the skillet and sauté until they turn golden brown and caramelized. This will take about 5 minutes.
-
Add Aromatics and Coconut: Once the onions are browned, add the chopped ginger, garlic, and freshly grated coconut to the skillet. Sauté the mixture for another 2 minutes, allowing the flavors to meld together. Turn off the heat and let the mixture cool for a few minutes.
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Grind the Paste: Once the sautéed ingredients have cooled down, transfer them to a blender or food processor. Grind the mixture to a smooth paste by adding a little water if necessary. Set the paste aside.
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Cook the Curry Base: In a pressure cooker, heat some oil over medium heat. Add a chopped onion and sauté until it turns translucent. Then, add the freshly ground paste to the cooker, along with garam masala powder, red chilli powder, and turmeric powder. Sauté everything well until the paste changes color and the oil begins to separate from the mixture, about 5 minutes.
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Cook the Beans: Add the soaked and drained black-eyed peas and chopped tomato to the cooker. Stir for 2 more minutes, allowing the ingredients to combine well. Taste for salt and adjust as necessary.
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Pressure Cook: Add 2 cups of water to the pressure cooker and stir to combine. Close the lid of the pressure cooker and cook the beans for 3 whistles. After the cooking time, allow the pressure to release naturally.
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Garnish and Serve: Open the pressure cooker, stir the curry, and check the consistency. If needed, add more water to adjust the consistency to your liking. Garnish with freshly chopped coriander leaves.
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Serving Suggestions: Serve your Maharashtrian Chavali Chi Usal hot with steamed rice, chapati, or Kokum curry for a complete, satisfying meal. The curry’s flavors deepen when served alongside tangy Kokum, a perfect balance of tastes.
Tips and Variations:
- For an extra richness, you can add a tablespoon of ghee while cooking the paste.
- To make the curry spicier, adjust the red chili powder or add fresh green chilies.
- If you prefer a less textured curry, feel free to blend the cooked beans slightly before serving.
Enjoy the hearty and flavorful Maharashtrian Chavali Chi Usal as a wholesome meal that brings authentic Maharashtrian flavors to your table!
