Maharashtrian Chavali Chi Usal Recipe – Black Eyed Peas Curry
If you’re looking to try a delicious and hearty vegetarian curry, the Maharashtrian Chavali Chi Usal (Black Eyed Peas Curry) is a traditional favorite that’s both flavorful and nutritious. This delightful dish, originating from the coastal state of Maharashtra, India, is made with tender black-eyed peas cooked in a homemade spice mix enriched with fresh coconut, fennel seeds, coriander seeds, and aromatic spices. It’s perfect for pairing with steamed rice or even a tangy kokum curry for a full, satisfying meal. Here’s how you can prepare this flavorful curry!
Maharashtrian Chavali Chi Usal – Black Eyed Peas Curry Recipe
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Preparation Time: 2 hours 10 minutes
Cooking Time: 30 minutes
Servings: 4-5
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup (soaked for 2 hours) |
| Onion | 1 medium, chopped |
| Tomato | 1 medium, chopped |
| Garam Masala Powder | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
Ingredients to Grind
| Ingredient | Quantity |
|---|---|
| Onion | 1 medium, chopped |
| Fresh Coconut | 4 tablespoons |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Ginger | 1-inch piece, chopped |
| Garlic | 4 cloves |
For Tempering
| Ingredient | Quantity |
|---|---|
| Oil | 1-2 tablespoons |
| Salt | To taste |
| Fresh Coriander (for garnish) | A handful, chopped |
Instructions
-
Soak the Black Eyed Beans: Start by soaking the black-eyed peas (Lobia) in water for 2 hours. This step is essential as it helps soften the peas, making them quicker to cook and easier to digest.
-
Prepare the Masala Paste:
- Heat a flat skillet or pan over medium heat and add the coriander seeds and fennel seeds. Roast them for about 1 minute until aromatic.
- Add the chopped onion to the skillet and fry until the onions turn light brown and translucent. This step brings out the sweetness and depth of flavor.
- Next, add the ginger, garlic, and fresh coconut to the pan and sauté for another 2 minutes, allowing the coconut to soften slightly and blend with the onions.
- Once the mixture cools, transfer it to a grinder and blend it into a smooth paste. Set this paste aside for later.
-
Cooking the Curry:
- Heat a pressure cooker over medium heat and add the oil. Once hot, add the chopped onions and sauté until they turn translucent.
- Stir in the prepared ground paste, followed by garam masala powder, turmeric powder, and red chilli powder. Cook the mixture until the oil begins to separate from the paste and the color changes to a bright yellow. This indicates that the spices have cooked well and the curry is developing its base flavor.
-
Add the Beans and Tomatoes:
- Add the chopped tomato to the pressure cooker and sauté for another 2 minutes, letting the tomato soften and integrate with the spice paste.
- Now, add the soaked black-eyed beans along with the salt. Stir them well to coat the beans in the aromatic spice mix.
-
Pressure Cook the Curry:
- Pour in about 2 cups of water to help the curry cook. Stir everything together and close the lid of the pressure cooker.
- Pressure cook for 3 whistles on medium heat, then turn off the heat and let the pressure release naturally. This method ensures that the beans are soft and tender, absorbing all the spices.
-
Final Touches:
- Once the pressure is released, open the lid and check for seasoning. Add more salt if needed.
- Garnish with freshly chopped coriander leaves for a refreshing touch.
-
Serve:
- Serve the Maharashtrian Chavali Chi Usal hot with steamed rice or enjoy it with Kokum Curry for an authentic Maharashtrian meal.
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 200-250 kcal |
| Protein | 8-10 grams |
| Carbohydrates | 35-40 grams |
| Fiber | 8-10 grams |
| Fat | 8-10 grams |
| Sodium | 150-200 mg |
| Potassium | 400-500 mg |
Cooking Tips
-
Soaking the Beans: Soaking the beans before cooking helps to reduce the cooking time and makes them easier to digest. If you are short on time, you can use canned black-eyed peas instead, but the flavor and texture will be slightly different.
-
Adjusting Spice Levels: If you prefer a spicier curry, you can increase the quantity of red chili powder or add a green chili while sautéing the onions.
-
Consistency: For a thicker curry, let it cook without the lid after pressure cooking for a few minutes to reduce excess liquid. Conversely, if you prefer a thinner curry, you can add more water while pressure cooking.
Why You’ll Love This Recipe
This Maharashtrian Chavali Chi Usal is a delightful combination of tender black-eyed peas, a rich coconut-based masala paste, and aromatic spices. The addition of fennel seeds and coriander seeds brings a unique flavor to the curry, setting it apart from other legume-based dishes. It’s not only easy to prepare but also rich in protein and fiber, making it an ideal option for a wholesome lunch. Enjoy this flavorful dish and experience a taste of authentic Maharashtrian cuisine in the comfort of your own home!
This recipe is a perfect choice for vegetarians and those looking to explore new flavors from Indian regional cuisines. Whether you’re new to Indian cooking or a seasoned pro, this easy-to-follow recipe is sure to become a family favorite.
