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A classic Maharashtrian curry made with tender black-eyed peas in a tangy, spicy coconut gravy. This comforting dish, flavored with tamarind and a special goda masala, is perfect with steamed rice or bhakri.
For 4 servings
Cook the Black-Eyed Peas
Prepare the Masala Paste (Vatan)
Temper and Sauté the Masala
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A classic Maharashtrian curry made with tender black-eyed peas in a tangy, spicy coconut gravy. This comforting dish, flavored with tamarind and a special goda masala, is perfect with steamed rice or bhakri.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 285.76 calories per serving with 7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Garnish and Serve
Add vegetables like drumsticks (moringa), pumpkin, or brinjal (eggplant) along with the black-eyed peas for added nutrition and texture.
For a richer, creamier gravy, you can add 2-3 cashews while grinding the coconut masala paste.
This recipe can also be made with other legumes like kidney beans (rajma), moth beans (matki), or a mix of lentils. Adjust cooking times accordingly.
To make it without onion and garlic, simply skip them during the masala preparation. The flavor will be different but still delicious, relying more on the coconut and spices.
Black-eyed peas are an excellent source of protein, crucial for muscle repair, cell growth, and overall body function, making this dish a great option for vegetarians and vegans.
The high fiber content from the peas aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
Black-eyed peas are a good source of iron, which is essential for preventing anemia and maintaining energy levels by helping transport oxygen throughout the body.
The traditional spices used, like turmeric, coriander, and cumin, are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Yes, it's quite healthy. It's rich in plant-based protein and fiber from black-eyed peas, which aids digestion and keeps you full. The use of whole spices and fresh coconut provides essential nutrients and healthy fats. To make it healthier, you can reduce the amount of oil used.
One serving (approximately 1 cup or 300g) contains around 350-400 calories. The exact count depends on the amount of oil and coconut used. It's a balanced meal when served with rice or bhakri.
Goda Masala gives Chawli Ambat its unique, authentic Maharashtrian flavor. If you don't have it, you can substitute it with garam masala, but the taste will be different. For a closer match, add a pinch of cinnamon, clove, and stone flower (dagad phool) to your garam masala.
Leftover Chawli Ambat can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry tends to thicken upon cooling, so you may need to add a splash of hot water while reheating it on the stovetop or in the microwave.
Yes, you can use canned black-eyed peas to save time. Be sure to rinse them thoroughly to remove excess sodium. If using canned peas, you can skip the pressure cooking step and add them directly in Step 4, simmering for about 10-12 minutes to absorb the flavors.