Chawli Usal Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
7 hrs 30 mins
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Cook Time
30 mins
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Total Time
7 hrs 50 mins
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Servings
4
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Calories
189 kcal
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Course
Main Course
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Cuisine
Indian
Chawli Usal Recipe
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Chawli Usal is a deliciously spiced coconut based curry made with black eyed beans. This recipe is from the Konkan cuisine and has a blend of flavorful coconut and spices.
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Ingredients
Main ingredients
- ½ cup black eyed beans (chawli, lobia or rongi)
- 2.5 to 3 cups water - for pressure cooking beans
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ½ to 1 teaspoon garam masala or Malvani masala or goda masala
- 1 onion - small-sized, chopped or about ¼ cup chopped onions
- 1 tomato - medium-sized, chopped or about ½ cup chopped
- 2 tablespoons oil
- 2 cups water - to be added to the usal or add as needed
For masala curry paste
- ½ cup coconut - fresh, grated
- 2 tablespoons dessicated coconut - unsweetened
- 1 inch ginger - peeled and chopped
- 3 to 4 garlic cloves - small to medium-sized, peeled and chopped
- 1 tablespoon fennel seeds
- ½ tablespoon coriander seeds
- 1 onion - small-sized, chopped or about ¼ cup chopped onions
- 1 to 2 teaspoons oil
Instructions
Preparing the chawli (black eyed beans)
- Rinse a few times in fresh water. Then soak the beans overnight in enough water.
- Next day, drain the water. Rinse the beans again once or twice with water.
- Pressure cook the beans with a bit of salt in 2.5 to 3 cups water for 5 to 6 minutes or 4 to 5 whistles on medium heat or until they are soft and tender but not mushy. Since the beans are soaked, they will cook faster.
- When the pressure falls naturally in the cooker, then only open the lid. Take a few beans in a spoon and let them cool a bit.
- Press them with your fingers and they should mash easily. You can also taste them. If they are undercooked, then pressure cook for some more minutes.
- Drain the water and keep the cooked beans aside.
Making masala curry paste
- In a pan, heat oil. Add the chopped onions. Sauté until the onions soften.
- Now, add the chopped ginger and garlic and sauté for a minute on low heat.
- Add the fennel seeds and coriander seeds.
- Sauté for 1 minute or so or till the seeds start becoming crisp or are lightly browned.
- Add the fresh grated coconut along with the dessicated coconut.
- On a low heat, mix first and then roast the mixture till the coconut becomes golden brown. Stir often.
- Keep on stirring, so that the coconut does not burn. Let this mixture cool.
- Then, grind this coconut mixture in a small blender or mixer-grinder with some water.
Making chawli usal
- Heat oil in a pan. Add chopped onions and sauté until they soften.
- Add the ground masala paste and sauté for a minute.
- Add chopped tomatoes and turmeric powder, red chili powder, garam masala powder, salt along with the cooked black eyed beans.
- Stir to mix and add 2 cups water or as needed. Mix again.
- This usal has a medium consistency, but you can make it slightly thick if you prefer.
- Bring to a gentle boil without a lid and then simmer for 8 to 10 minutes.
- Check the seasonings and add salt if needed.
- Once all the flavors are blended in the curry and you see some oil floating on the top, remove from heat.
- Garnish with chopped coriander leaves and serve Chawli Usal hot with steamed rice, chapati or bread.
Notes
- Use beans which are in their shelf-life.
- You can make a spicy variation by adding green chillies to the curry or adding dry red chillies when roasting the coconut.
- You can also cook the beans in an Instant Pot or in a pan/pot on the stovetop adding water as required.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
27mg
(1%)
Potassium
320mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
337IU
(7%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.2mg
Vitamin C
10mg
(11%)
Vitamin E
4mg
Vitamin K
4µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
63µg
Iron
2mg
(11%)
Magnesium
38mg
Phosphorus
88mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 27mg | 1% |
| Potassium | 320mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 337IU | 7% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 10mg | 11% |
| Vitamin E | 4mg | |
| Vitamin K | 4µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 63µg | |
| Iron | 2mg | 11% |
| Magnesium | 38mg | 10% |
| Phosphorus | 88mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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