Maharashtrian Chavali Chi Usal Recipe (Black eyed peas Curry Recipe)
Ground coconut gravy with simple masala that is pressure cooked along with black eyed peas.
Maharashtrian Chavali Chi Usal Recipe (Black eyed peas Curry Recipe) is made with Black eyed peas which is the most common lentil used in most of the Indian households. The curry is a homemade spice curry made with fresh coconut, fennel seeds, and coriander seeds.
The Chavali chi usal is usually had with steamed rice and a Kokum curry which is a great combination for an afternoon meal.
Serve the Maharashtrian Chavali Chi Usal Recipe can be had with steamed rice, Kokum curry for your Sunday lunch.
If you are looking for more more Maharashtrian recipes here are some:
130 M
30 M
160 M
4 Servings
Ingredients
- 1 cup Black Eyed Beans (Lobia) , soaked for 2 hours
- 1 Onion , chopped
- 1 Tomato , chopped
- 1 tablespoon Garam masala powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi) Ingredients to grind
- 1 Onion , chopped
- 4 tablespoon Fresh coconut
- 2 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 inch Ginger , chopped
- 4 cloves Garlic
How to make Maharashtrian Chavali Chi Usal Recipe (Black eyed peas Curry Recipe)
To begin making the Maharashtrian Chavali Chi Usal soak the black eyed peas in water for 2 hours and keep it ready.
Heat a flat skillet with oil, add coriander seeds and fennel seeds. Saute for 1 minute. Add chopped onions and fry till the onions become light brown.
Add ginger, garlic and coconut and saute for 2 more minutes and set aside to cool. Grind the sautéed ingredients to a smooth paste.
Heat a pressure cooker with oil, saute the onions till it is translucent. Add the ground paste along with garam masala powder, turmeric powder, and red chilli powder and saute them well till the curry is cooked.
Once the ground paste changes the color to a bright yellow. Add the chopped onions and black eyed peas and saute for 2 more minutes.
Check for salt add 2 cups of water and pressure cook the peas for 3 whistle. Once done allow the pressure to release by itself. Add chopped coriander leaves as garnish.
Serve the Maharashtrian Chavali Chi Usal Recipe can be had with steamed rice, Kokum curry for your Sunday lunch.
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