Chawli Usal is a deliciously spiced coconut based curry made with black eyed beans. This recipe is from the Konkan cuisine and has a blend of flavorful coconut and spices.

Recipe Snapshot

  • Prep time: 450 minutes
  • Cook time: 20 minutes
  • Total time: 470 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, Konkani & Malvani, Maharashtrian

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)
  • 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

Method

Preparing the chawli (black eyed beans)

  1. Rinse a few times in fresh water. Then soak the beans overnight in enough water.
  2. Next day, drain the water. Rinse the beans again once or twice with water.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the water and keep the cooked beans aside.

Making masala curry paste

  1. In a pan, heat oil. Add the chopped onions. Sauté until the onions soften.
  2. Now, add the chopped ginger and garlic and sauté for a minute on low heat.
  3. Add the fennel seeds and coriander seeds.
  4. Sauté for 1 minute or so or till the seeds start becoming crisp or are lightly browned.
  5. Add the fresh grated coconut along with the dessicated coconut.
  6. On a low heat, mix first and then roast the mixture till the coconut becomes golden brown. Stir often.
  7. Keep on stirring, so that the coconut does not burn. Let this mixture cool.
  8. Then, grind this coconut mixture in a small blender or mixer-grinder with some water.

Making chawli usal

  1. Heat oil in a pan. Add chopped onions and sauté until they soften.
  2. Add the ground masala paste and sauté for a minute.
  3. Add chopped tomatoes and turmeric powder, red chili powder, garam masala powder, salt along with the cooked black eyed beans.
  4. Stir to mix and add 2 cups water or as needed. Mix again.
  5. This usal has a medium consistency, but you can make it slightly thick if you prefer.
  6. Bring to a gentle boil without a lid and then simmer for 8 to 10 minutes.
  7. Check the seasonings and add salt if needed.
  8. Once all the flavors are blended in the curry and you see some oil floating on the top, remove from heat.
  9. Garnish with chopped coriander leaves and serve Chawli Usal hot with steamed rice, chapati or bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.