Chawlichi Usal

Name: Chawlichi Usal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup black-eyed peas (dried, soaked overnight); 3 cup water (for pressure cooking); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.25 cup fresh coconut (grated); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp goda masala; 1 inch ginger (peeled and crushed); 4 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 8 pcs curry leaves; 0.5 tsp salt; 1 tsp jaggery (grated); 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(68)

TASTE SCORE

8/10

A comforting Maharashtrian usal made with black-eyed peas simmered in a lightly spiced onion-coconut masala. It is hearty, homey, and perfect with bhakri, chapati, or a simple bowl of rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

280 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the black-eyed peas.
Wash the black-eyed peas well and soak them in enough water overnight or for 8 hours. Drain before cooking.
TIPA full soak helps the peas cook evenly and hold their shape in the usal.
pressure cook · ~20 min
Pressure cook the black-eyed peas.
Add the soaked black-eyed peas and 3 cups water to a pressure cooker. Cook until tender but not mushy, about 4 to 5 whistles. Let the pressure drop naturally.
saute · ~10 min
Cook the coconut masala base.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add the grated coconut and cook until lightly fragrant and just starting to turn pale golden, about 2 minutes.
3.Add half of the chopped onion and sauté until soft, about 3 minutes.
4.Add the tomato and cook until softened, about 3 to 4 minutes.
5.Cool slightly, then grind to a smooth paste with a splash of the cooked pea water.
TIPDo not brown the coconut deeply or the masala will taste bitter.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, curry leaves, and green chili.
4.Stir for a few seconds until fragrant.
saute · ~7 min
Cook the onion and aromatics.
1.Add the remaining chopped onion and cook until light golden, about 5 to 6 minutes.
2.Add crushed ginger and garlic.
3.Sauté until the raw smell disappears, about 1 minute.
4.Add turmeric powder, red chili powder, and goda masala.
TIPKeep the heat medium so the spices bloom without burning.
simmer · ~10 min
Simmer the usal.
1.Add the ground coconut masala and cook for 2 minutes.
2.Add the cooked black-eyed peas along with 1 to 1.5 cups of their cooking liquid.
3.Add salt and jaggery, then mix well.
4.Bring to a gentle simmer and cook until the flavors come together and the usal thickens slightly, about 8 to 10 minutes.
garnish · ~1 min
Finish with lemon juice and cilantro.
Turn off the heat and stir in the lemon juice. Sprinkle cilantro on top.
serve · ~1 min
Serve the chawlichi usal hot.
Serve hot with chapati, bhakri, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the black-eyed peas fully overnight so they cook evenly and stay intact after simmering in the masala.
2
Let the pressure release naturally; quick release can split the peas and make the usal look rough.
3
Toast the coconut only until pale golden and fragrant, not brown, or the masala can turn bitter.
4
Use some reserved pea cooking liquid while grinding the masala for a silkier, more integrated gravy.
5
Cook the second batch of onion to light golden before adding spices; that sweetness balances the chili and goda masala.
6
Add lemon juice only after switching off the heat so the usal keeps its bright finish without turning harsh.
7
This usal thickens as it rests, so loosen with a splash of hot water before reheating if needed.