April 19, 2010

Chavalichi Usal (Black-eyed beans curry)

Chavali Usal is one of my favourite usal apart from Matki and Moong usal. Its a regular dish in Maharashtrian meals and tastes best when served with chapati or bhakri along with groundnut (शेंगदाणा) chutney and buttermilk (ताक) to make a complete meal.

Chamchameet 005_11 (11)


1 to 1 1/2 cup black-eyed beans (chavli)
2-3 garlic cloves finely chopped
1 onion finely chopped
2 tomato finley chopped
dessicated or shredded coconut
1 tsp mustard leaves
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
5-6 curry leaves
1-2 tsp red chilli powder (vary according to taste)
1-2 tsp goda masala (vary according to taste)
1 tsp jaggery
1 tsp tamarind juice (optional)
Salt to taste
coriander leaves
2 tbsp oil


  1. Soak the beans emersed in water overnight or for 7-8 hours. Then cook them in pressure cooker to upto 2 whistles to make them soft.
  2. Heat oil in a pan, add cumin and mustard seeds. As they splutter, add curry leaves, asafoetida, turmeric powder.
  3. Next add chopped garlic, dessicated coconut and saute on medium power till it starts emitting nice aroma. Then add chopped onion and fry till golden brown.
  4. Now add tomatoes, red chilli powder, goda masala, jaggery, tamarind juice, salt. Cook till the tomatoes get soft and start oozing out oil.
  5. Add cooked beans and some water for desired consistency. Put back the lid and on medium flame let the spices blend into the beans for 8-10 min.
  6. Garnish with chopped coriander and it ready to be served with chapati or bhakri.

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1 comment:

Priya said...

Such a healthy,nutritious and protein packed curry, looks prefect with rotis...

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