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Lately I have been trying to eat vegan as much as possible across the weekday and then eat less meat over the weekend. This has been a conscious decision from my end to just try and make a lesser impact on the nature. Of course it hasn’t been easy so far as its very less number of times that one can come up with complete vegan meals everyday. But that’s when you start thinking deeper and come up with those sabjis or curries that you have stopped cooking that often as much as back in India. Chawali chi Usal or Maharashtrian Black Eyed Peas is a staple at my in-laws place as they hail from Maharashtra and there is an usal made out of a lot of types of peas and beans there.

This being one of them. And what better kind of a meal when you can overload yourself with bunch of proteins complimented with some complex carbs in the form of paratha or roti.

Chawali chi Usal

Chawali chi Usal

Print Recipe
Chawali chi Usal (Mahashtrian Black Eyed Peas) Yum
  1. In a pan, add oil and then add mustard seeds and let them splutter for few seconds.
  2. Add chopped onion and minced garlic and ginger. Saute it over medium flame for 5 minutes or till the rawness disappers.
  3. Add the spices on a low flame - turmeric powder, coriander powder, goda masala, red chilli powder. Cook this on a low flame for 2 mins
  4. Now add the curry leaves and tomatoes and cook till the tomatoes are soft. This should take another 5 mins.
  5. At this stage add the black eyed peas (lobia, chawali) to the pan and stir everything well. Let it get coated in the spice mix in the pan already before adding water.
  6. Check for seasoning and add acordingly. Add the kokum kernels (avoid if not found).
  7. Add 2 cups of water and cook everything under a cover for 20 mins with occasional stirring. If the black eyed peas were not soaked for enough time, they take time to get cooked. (Hence, be warned).
  8. If you like this a little watery, you can choose to add more water to the pan else enjoy it hot with some hot rotis/chappatis after garnishing with fresh coriander leaves.
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