Chawli ki Sabzi
A wholesome and flavorful North Indian curry made with tender black-eyed peas simmered in a spiced onion-tomato masala. It's a perfect protein-packed dish for a weeknight meal, best enjoyed with roti or rice.
For 4 servings
Soak and Cook the Black-Eyed Peas
- Rinse the dried black-eyed peas thoroughly. Soak them in plenty of water for at least 4-6 hours, or preferably overnight.
- Drain the soaking water. Transfer the peas to a pressure cooker.
- Add 3 cups of fresh water, 0.5 tsp of salt, and a pinch of the turmeric powder.
- Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the peas are tender but still hold their shape.
- Allow the pressure to release naturally before opening the cooker. Do not discard the cooking water.
Prepare the Masala Base
- Heat oil in a kadai or heavy-bottomed pan over medium heat.
- Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
- Add the finely chopped onions and sauté for 6-8 minutes, until they become soft and golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Cook the Tomatoes and Spices
- Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides of the masala.
- Add the remaining turmeric powder, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Mix well and cook for 1-2 minutes, until the spices are fragrant.
Combine and Simmer
- Carefully add the cooked black-eyed peas along with their cooking water to the prepared masala. Stir gently to combine.
- Using the back of a spoon, lightly mash a few peas against the side of the pan. This helps to naturally thicken the gravy.
- Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 5-7 minutes for the flavors to meld together.
Finish and Garnish
- Stir in the garam masala and crushed kasuri methi. Cook for one final minute.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the beans is crucial for even cooking and easier digestion. Do not skip this step.
- 2For a tangier flavor, add 1/2 tsp of amchur (dry mango powder) along with the garam masala.
- 3If you're short on time, you can use canned black-eyed peas. Rinse them well and add them in Step 4, simmering for 10 minutes.
- 4To make the gravy richer, you can add 1-2 tablespoons of cream or cashew paste at the end.
- 5The sabzi thickens as it cools. Adjust consistency with a splash of hot water if needed when reheating.
Adapt it for your goals.
Creamy Punjabi Style
Add 2 tablespoons of fresh cream or full-fat yogurt at the end of cooking for a richer, creamier texture. Finish with a dollop of butter.
No Onion No GarlicNo Onion No Garlic
For a satvic version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more asafoetida to enhance the flavor.
With GreensWith Greens
Add 1 cup of chopped spinach or fenugreek leaves (methi) along with the tomato puree for added nutrition and flavor.
South Indian TwistSouth Indian Twist
Use coconut oil for cooking. Add 1/2 tsp of mustard seeds with the cumin seeds. Finish with a tempering of curry leaves and a squeeze of lemon juice instead of garam masala.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this dish a great choice for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from the beans aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.
Supports Heart Health
This dish is low in saturated fat and cholesterol. The potassium and fiber in black-eyed peas help manage blood pressure and reduce the risk of cardiovascular diseases.
Excellent Source of Folate
Black-eyed peas are packed with folate (Vitamin B9), which is essential for DNA synthesis and repair, and is particularly important during pregnancy for preventing birth defects.
Frequently asked questions
One serving of Chawli ki Sabzi (approximately 1 cup or 310g) contains around 280-320 calories, depending on the amount of oil used.
