chawli usal recipe, how to make chawli usal | maharashtrian usal

chawli usal

maharashtrian chawli usal recipe – chawli or lobia or black eyed beans is a legume that is pretty common in indian homes. here’s another recipe from my mom’s fab collection – chawli usal.

she makes usal with any legumes or lentils using this recipe. i already have usal recipe on the blog which uses mixed sprouts. for step by step method, you can refer to this maharashtrian usal recipe. two more usal recipes on the blog are matar usal and kala chana usal.

this usal can also be made with moong or matki/moth bean sprouts, black chickpeas, whole masoor dal and even tuvar dal.

since the curry is made from a roasted masala base of coconut and fennel with other spices, things cannot go wrong here. whichever beans or lentils you use, they add their own flavor to the usal.

chawli usal recipe

the chawli usal is best had with steamed rice along with a side coconut based vegetable dish or a salad and kokum curry by the side. the spiciness of the meal gets mellowed by having the kokum curry. i usually make usal spicy, but you can tone down the use of red chili powder and garam masala powder in the recipe.

usal also tastes great with bread or rolls or pav. even chapatis or phulkas go very well. i served the chawli usal with steamed rice, veggie salad and kokum curry without coconut milk.

chawli usal maharashtrian recipe

if you are looking for more maharashtrian recipes then do check amti dalsteamed modak or ukadiche modakpuran poli, sabudana khichdi and fried modak.

chawli usal recipe below:

5.0 from 2 reviews
chawli usal recipe
chawli usal - spicy coconut based curry made with black eyed beans
CUISINE: indian, maharashtrian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • ¾ cup chawli or black eyed beans or lobia
  • 2 cups water
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp red chilli powder (lal mirch powder)
  • ½ or 1 tsp garam masala or malvani masala or goda masala
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • 2 tbsp oil
for masala curry paste:
  • ½ or ⅓ cup fresh grated coconut
  • 1 tbsp unsweeteened dessicated coconut
  • ½ inch ginger (adrak)
  • 3-4 garlic (lahsun)
  • 1 tbsp fennel seeds (saunf)
  • ½ tbsp coriander seeds (sabut dhania)
  • 1 small onion, chopped
  • 1 or 2 tsp oil
preparing the black eyed beans:
  1. rinse and soak the beans overnight in enough water.
  2. next day drain the water and pressure cook the beans with some salt in 2.5 to 3 cups water till they are cooked completely and are soft.
  3. drain and keep the cooked beans aside.
making the masala curry paste:
  1. in a pan heat oil. add the chopped onion and fry till they become transparent.
  2. now add the ginger and garlic and fry for a minute
  3. add the fennel and coriander seeds.
  4. fry for 1 or 2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
  5. add the fresh grated coconut along with the dessicated coconut.
  6. on a low flame, roast the mixture till the coconut becomes golden browned.
  7. keep on stirring, so that the coconut does not burn. let this mixture cool.
  8. then grind this mixture in a small blender or magic bullet or masala grinder with some water.
  9. heat oil in a pan. add chopped onion and fry till transparent.
  10. add the masala paste and fry for a minute.
  11. add tomatoes and all the spice powders - turmeric, red chili powder and garam masala powder, salt along with the cooked black eyed beans.
  12. stir and add water. bring to a gentle boil without a lid and then simmer for some minutes about 12-15 minutes.
  13. check the seasonings and add the salt or spice powders if required.
  14. once the whole curry has all the flavors blended, then remove from fire.
  15. garnish with chopped coriander leaves and serve chawli usal hot with steamed rice, chapatis or bread.

{ 16 Responses }

  1. Rema Vinay Menon says

    Thank you very much .perfect measure of ingredients can never wrong vith r tips.visiting ur website gvs me immense joy.indeed a stress buster.

  2. Sunita Machado says

    Hi Dassana,
    I must mention that whichever of your recipes I have tried all have turned awesumilicious.My husband loves to eat out of my hand now….hee heee….keepp posting ur excellent well described recipes….love your work….success to you always!!!


  3. vasanti says

    I always wanted to make chawli but never got a correct recipe.I do follow ur recipes and tried this one too and as usual it was perfect.I am loving food prepared by myself these days.its all because of ur recipe.

    I dared inviting my husband colleague after going thru ur website and they too liked food being prepared after going thru ur recipes.
    thank you very much.

  4. Shruthi says

    Hi, tried this recipe for dinner and it came out very well. The flavour of fennel and coriander with roasted coconut is awesome. Omitted the garam masala as I felt that it would interfere with the flavour. I would suggest boiling the soaked chawli rather than pressure cooking to prevent it from becoming mushy. I just soaked it for an hour and then boiled it on low heat for half an hour. You can chop the vegetables needed and get the masala ready by this time. Thank you for posting such a wonderful recipe.

    • says

      thanks shruthi. boiling is better but if for a quicker method, pressure cooking is better. if the pressure cooking is done properly, then the chawli does not become mushy. but this comes from experience. so for a newbie, its better to boil the chawli.

  5. sulochana says

    Love the recipes you send and have been trying it to quiet ggod . Want to know as to how you make gud masala. thank you