chawli usal

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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.

chawli usal

She makes usal with any legumes or lentils using this recipe. I already shared Mixed sprouts usal recipe. for step by step method, you can refer to this Maharashtrian Usal recipe.

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

Since this lobia 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 Sol kadi 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

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chawli usal recipe, lobia curry recipe

Chawli Usal Recipe

Chawli Usal is a deliciously spiced coconut based curry made with black eyed beans or lobia.
5 from 5 votes
Prep Time 7 hrs 30 mins
Cook Time 20 mins
Total Time 7 hrs 50 mins
Cuisine Indian, Maharashtrian
Course Main Course
Diet Vegan
Difficulty Level Easy
Servings 4


main ingredients

  • ½ cup black eyed beans (chawli, lobia or rongi)
  • 2 cup water
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder
  • ½ to 1 teaspoon Garam Masala or Malvani masala or goda masala
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • 2 tablespoon oil

for masala curry paste

  • ½ cup fresh grated coconut
  • 2 tablespoon unsweetened dessicated coconut
  • ½ inch ginger, chopped
  • 3 to 4 small to medium garlic cloves, chopped
  • 1 tablespoon fennel seeds (saunf)
  • ½ tablespoon coriander seeds
  • 1 small onion, chopped
  • 1 to 2 teaspoon oil


preparing the chawli (black eyed beans)

  • Rinse and soak the beans overnight in enough water.
  • Next day, drain the water and pressure cook the beans with some salt in 2.5 to 3 cups water till they are soft and completely done.
  • Drain and keep the cooked beans aside.

making masala curry paste for chawli usal

  • In a pan, heat oil. Add the chopped onion and fry till translucent.
  • Now, add the ginger and garlic cloves and fry for a minute
  • Add the fennel seeds and coriander seeds.
  • Fry for 1 or 2 minutes till the seeds start becoming crisp or are lightly browned.
  • Add the fresh grated coconut along with the dessicated coconut.
  • On a low heat, roast the mixture till the coconut becomes golden brown.
  • Keep on stirring, so that the coconut does not burn. Let this mixture cool.
  • Then, grind this mixture in a small blender, magic bullet or masala grinder with some water.

making chawli usal

  • Heat oil in a pan. Add chopped onion and fry till translucent.
  • Add the ground masala paste and fry for a minute.
  • Add tomatoes and turmeric powder, red chili powder, garam masala powder, salt along with the cooked black eyed beans.
  • Stir and add water. Bring to a gentle boil without a lid and then simmer for 12 to 15 minutes.
  • Check the seasoning, add salt or spice powders if required.
  • Once all the flavors are blended in the curry, remove from heat.
  • Garnish with chopped coriander leaves and serve Chawli Usal hot with steamed rice, chapatis or bread.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. This is the second time i’m making this in a month! Beautiful flavors! I love your recipes because you simplify them with steps…so even a difficult recipe seems easy on your blog…I’ve tried so many of your recipes and all of them turn out good…..this is definately going into my recipe book as a favorite. This is my go to website for recipes from now on.5 stars

    1. very pleased to know this yogita 🙂 thanks for your kind words and positive feedback. god bless you.

  2. My mother’s recipe is much simpler. She prepares a tadka of hing and rai. When they stop sputtering she adds the soaked chawli, haldi, salt,chili powder and some jaggery, stir the mixture, then add a little water, cover and cook on medium flame for about ten to fifteen minutes until the water evaporates and the beans are soft. Garnish with grated coconut and cilantro.

    We are maharashtrians, by the way so the above recipe must be maharashtrian. I just made this for lunch today and will eat it with phulkas

  3. Hi, can you tell me, what is unsweeteened dessicated coconut?
    Can I prepare this without that?

    1. fairy, dessicated coconut is dried coconut flakes. you can use fresh coconut instead of dessicated coconut. it is needed as its an essential ingredient.

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