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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.
For 4 servings
Prepare the Black-Eyed Peas
Prepare the Tempering (Tadka)
Sauté Aromatics and Build the Masala
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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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 197.6 calories per serving with 5.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Usal
Garnish and Serve
Use sprouted chawli for a nuttier flavor and increased nutritional benefits. The cooking time in the pressure cooker might be slightly less.
For a richer, creamier texture, substitute the grated coconut with 1/4 cup of thin coconut milk, added at the end of the simmering process.
Add diced potatoes, drumsticks (moringa), or brinjal along with the tomatoes to make it a more wholesome curry.
For a Sattvic or Jain version, skip the onion and ginger-garlic paste. The flavor will be different but still delicious.
Black-eyed peas are a fantastic source of protein, which is essential for muscle repair, building tissues, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from the beans aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dish is a good source of iron, a mineral crucial for forming hemoglobin and preventing anemia. Adequate iron intake helps maintain energy levels and cognitive function.
The combination of fiber and potassium in black-eyed peas helps in managing blood pressure and cholesterol levels. The dish is low in saturated fat, contributing to better cardiovascular health.
Goda Masala is a unique Maharashtrian spice blend with a sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower. While it provides the authentic taste, you can substitute it with a mix of garam masala and a pinch of cinnamon and clove powder, though the flavor profile will change.
Yes, you can. Cook the soaked chawli in a deep pot with sufficient water. Bring to a boil, then cover and simmer for about 45-60 minutes, or until the beans are tender. This method takes longer than pressure cooking.
Yes, it is a very healthy dish. Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. The use of traditional spices also adds antioxidant and anti-inflammatory properties.
A single serving of Chawlichi Usal (approximately 1 cup) contains around 240-280 calories, depending on the amount of oil and coconut used. It's a nutritious and moderately low-calorie main dish.
Leftover Chawlichi Usal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly on the stovetop or in the microwave before serving. The gravy may thicken upon refrigeration; add a splash of water while reheating to adjust the consistency.
Yes, you can use canned black-eyed peas for a quicker version. Be sure to rinse them well to remove excess sodium. Since they are already cooked, you can skip the pressure cooking step and add them directly to the masala base, simmering for about 10 minutes to absorb the flavors.