mearl223 On September - 27 - 2011

Black-eyed Peas Curry / Maharashtran Chawli ka Saalan


(I was partly educated in the beautiful city of Pune, known for its simple yet flavorful vegetarian food. I dedicate this recipe to my old home town & the lovely people of the state of Maharashtra in India)

SoakTime 1-2hrs – PrepTime 20mins – Serves 4 – CookTime 15mins.





1 cup washed Black Eyed Beans
2-3 cups water
½ tsp Turmeric Powder
2 tsp Red Chilli Powder
½ tsp ginger-garlic paste
½ tsp garam masala powder (optional)
1-2 onions chopped
2 tomatoes chopped
1 tbsp coriander powder
few curry leaves & lemon rings for the garnish
1 tsp cumin seeds
4 garlic cloves crushed
3 tbsp oil
salt to taste

Cooking Instructions:

  1. Soak the chawli/ black eyed peas in warm water for 1-2 hours.
  2. Heat some oil in a pressure cooker & fry the onions to light brown.
  3. Add the powder spices (except coriander pwd) & fry well.
  4. Add the g-g paste & fry well.
  5. Add the Chawli, some water to cover it, tomatoes and salt.
  6. Cover & cook on high for 1 whistle & then simmer for 5mins.
  7. In a non-stick shallow pan heat oil add the curry leaves, crushed garlic, cumin seeds and fry till garlic turns golden in colour.
  8. Now add the coriander powder, stir and immediately pour the cooked black eyed beans (chawli) in it.
  9. Simmer, covered, for a few minutes.
  10. Garnish with chopped cilantro/ coriander leaves & lemon rings.
  11. Serve with rotis, pita bread or any bread of your choice or even rice.

Hint: To make a thicker gravy – blend 1/4 – 1/2 cup of the cooked beans to a paste & fold it into the curry.

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