chawli usal recipe, lobia curry recipe
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5 from 3 votes

chawli usal

chawli usal recipe is a deliciously spiced coconut based curry made with black eyed beans or lobia.
Prep Time7 hrs 30 mins
Cook Time20 mins
Total Time7 hrs 50 mins
Course: main course
Cuisine: indian, maharashtrian
Servings: 4
Author: Dassana Amit

Ingredients

main ingredients for chawli usal

  • ½ cup chawli or black eyed beans or lobia or rongi
  • 2 cups water
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • ½ to 1 teaspoon garam masala or malvani masala or goda masala
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • 2 tablespoons oil

for masala curry paste

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

Instructions

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 cooked completely and are soft.
  • 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 they become transparent.
  • now add the ginger and garlic and fry for a minute
  • add the fennel and coriander seeds.
  • fry for 1 or 2 minutes till the fennel and coriander seeds start becoming crisp or lightly browned
  • add the fresh grated coconut along with the dessicated coconut.
  • on a low flame, roast the mixture till the coconut becomes golden browned.
  • keep on stirring, so that the coconut does not burn. let this mixture cool.
  • then grind this mixture in a small blender or magic bullet or masala grinder with some water.

making chawli usal

  • heat oil in a pan. add chopped onion and fry till transparent.
  • add the masala paste and fry for a minute.
  • add tomatoes and all the spice powders - turmeric, red chili powder and 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 some minutes about 12-15 minutes.
  • check the seasonings and add the salt or spice powders if required.
  • once the whole curry has all the flavors blended, then remove from fire.
  • garnish with chopped coriander leaves and serve chawli usal hot with steamed rice, chapatis or bread.