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A comforting Maharashtrian curry made with tender cowpeas simmered in a fragrant coconut and spice gravy. This rustic dish, also known as Chawli Usal, is a perfect wholesome meal when served with hot chapatis or steamed rice.
For 4 servings
Pressure Cook the Cowpeas
Prepare the 'Vatan' (Masala Paste)
A comforting Maharashtrian curry made with tender cowpeas simmered in a fragrant coconut and spice gravy. This rustic dish, also known as Chawli Usal, is a perfect wholesome meal when served with hot chapatis or steamed rice.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 275.32 calories per serving with 7.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Curry Base
Simmer the Bhaji
Garnish and Serve
You can make this same curry using black-eyed peas (chawli) or sprouted moth beans (matki) instead of cowpeas. Adjust cooking time accordingly.
For a coastal Malvani-style flavor, add 2-3 pieces of kokum while simmering the curry and use coconut oil instead of vegetable oil.
Add diced potatoes or drumsticks along with the cowpeas in the pressure cooker to make the dish more wholesome and hearty.
Cowpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from cowpeas aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This curry provides important minerals like iron, which is vital for preventing anemia, and magnesium, which supports bone health and nerve function.
The use of fresh coconut adds medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolism.
A single serving (approximately 275g) of Alsanyachi Bhaji contains around 350-400 calories, primarily from cowpeas, coconut, and oil. This is an estimate and can vary based on exact ingredients and quantities used.
Yes, it is a nutritious dish. Cowpeas are an excellent source of plant-based protein, fiber, and essential minerals. The use of fresh coconut provides healthy fats. To make it healthier, you can reduce the amount of oil and salt.
Yes, for a Jain or Satvik version, you can skip the onion and garlic. The flavor will be different but still delicious. You can increase the amount of ginger and add a pinch more asafoetida (hing) to compensate.
Goda Masala gives this dish its unique Maharashtrian flavor. If you don't have it, the best substitute is a good quality garam masala. You might want to add a tiny pinch of sugar or a smaller piece of jaggery, as Goda Masala has a slightly sweet note.
Absolutely. Use the 'Sauté' mode to roast the masala ingredients and prepare the curry base. Then add the soaked cowpeas and water, and pressure cook on 'High' for 12-15 minutes, followed by a natural pressure release.
This recipe goes great with these complete meals
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