A comforting Maharashtrian curry made with tender black-eyed peas, simmered in a fragrant and lightly spiced coconut-based gravy. A wholesome and delicious dish, perfect with chapati or rice.
Prep15 min
Cook35 min
Soak360 min
Servings4
Serving size: 1 cup
198cal
6gprotein
22gcarbs
Ingredients
1 cup Chawli (dried black-eyed peas, soaked overnight)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Protein-packed, fiber-rich Chawlichi Usal with fluffy Bhat – a healthy comfort food that's energy-giving!
This maharashtrian dish is perfect for lunch. With 459.80999999999995 calories and 10.7g of protein per serving, it's a low-fat, low-phosphorus option for your meal plan.
11gfat
Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Goda Masala (key for authentic flavor)
1 tsp Jaggery (grated or powdered)
2 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (finely chopped)
1.25 tsp Salt (divided, or to taste)
3 cup Water (divided for cooking beans and gravy)
Instructions
1
Prepare the Black-Eyed Peas
Rinse the dried chawli thoroughly and soak in ample water for 6-8 hours or overnight.
Drain the soaking water. Transfer the soaked chawli to a pressure cooker.
Add 2 cups of fresh water and 0.5 tsp of salt. Secure the lid.
Pressure cook on medium heat for 3-4 whistles, about 10-12 minutes. Let the pressure release naturally.
Check if the beans are cooked; they should be soft and easily mashable but retain their shape. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the cumin seeds and hing (asafoetida). Sauté for about 30 seconds until the cumin is fragrant.
3
Sauté Aromatics and Build the Masala
Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Stir in the turmeric powder, red chili powder, and goda masala. Cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
4
Simmer the Usal
Pour the cooked chawli along with its cooking water into the pan.
Add the remaining 1 cup of water (or more for a thinner gravy), grated jaggery, and the remaining 0.75 tsp of salt. Stir well to combine.
Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
5
Garnish and Serve
Stir in the grated fresh coconut and chopped coriander leaves.
Mix gently and cook for one more minute.
Check for seasoning and adjust salt or spice if needed.
Serve hot with bhakri (sorghum flatbread), chapati, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
