Chawli Usal

• ▢ 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.