Chawli Usal Recipe

Name: Chawli Usal Recipe
Prep time: 7 h 30 min
Cook time: 20 min
Total time: 7 h 50 min
Yield: 4 serving
Ingredients: ½ cup black-eyed peas; 2.5 to 3 cups water; ¼ teaspoon turmeric powder; ½ teaspoon red chili powder; ½ to 1 teaspoon garam masala; 1 onion; 1 tomato; 2 tablespoons neutral cooking oil; 2 cups water; ½ cup coconut; 2 tablespoons dessicated coconut; 1 inch ginger; 3 to 4 garlic; 1 tablespoon fennel seeds; ½ tablespoon coriander seeds; 1 onion; 1 to 2 teaspoons neutral cooking oil

User Reviews

5

14 reviews

Excellent

Prep Time
7 hrs 30 mins
Cook Time
20 mins
Total Time
7 hrs 50 mins
Servings
4
Calories
189 kcal
Course
Main Course
Cuisine
Indian

Chawli Usal Recipe

Chad Simpson

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Chawli Usal is a flavorful curry made from black-eyed peas cooked with a fresh masala paste containing coconut, fennel, coriander seeds, ginger, and garlic. The peas are pressure-cooked until tender and then combined with a rich spiced coconut-onion paste that balances heat and warmth from red chili and garam masala powders. This dish offers a hearty texture with tender beans coated in a slightly thick curry, making it a nourishing and satisfying option in Indian home cooking.

Description

Chawli Usal is a traditional dish featuring black-eyed peas known as chawli or lobia. The recipe begins by soaking and pressure-cooking the peas until they are soft but retain their shape. A masala paste is made separately by sautéing onions, ginger, garlic, and a combination of spices including fennel and coriander seeds along with fresh and dessicated coconut. This aromatic paste is the base for the curry, which is combined with the cooked beans and simmered with turmeric, chili powder, and garam masala for depth of flavor.

The curry has a thick and creamy texture contributed by the ground coconut and a well-blended spiced onion base. The beans absorb the flavors while maintaining their tender firmness, offering a comforting and substantial dish. It works well as a main or side and pairs nicely with rice or bread.

For variations, green chilies or dry red chilies can be added for extra heat. Cooking times may be adjusted if using an Instant Pot or stovetop. The recipe is flexible to the type of cooking oil and can be adapted with malvani or goda masala depending on regional preferences.

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Ingredients

Servings

Main ingredients

½ cup black-eyed peas 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 neutral cooking oil generic cooking 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 small to medium-sized, peeled and chopped, cloves
1 tablespoon fennel seeds
½ tablespoon coriander seeds
1 onion - small-sized, chopped or about ¼ cup chopped onions
1 to 2 teaspoons neutral cooking oil generic cooking oil

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Instructions

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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 fresh or shelf-life compliant black-eyed peas for best results.
Add green chilies for a spicier curry or dry red chilies when roasting coconut for deeper heat.
This recipe can be made using an Instant Pot or on the stovetop by adjusting water quantity and cooking time accordingly.

Nutrition Information

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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

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