Chawli Usal Recipe
Chawli Usal stands as a delectable spiced curry hailing from the Konkan culinary tradition. Crafted using black-eyed beans, this dish boasts a harmonious fusion of aromatic coconut and a medley of spices, resulting in a truly mouthwatering experience.
Ingredients
Main Ingredients
- 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.
Nutrition
Calories: 189kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 320mgFiber: 5gSugar: 5gCalcium: 59mgIron: 2mg
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