- Chavali / black eyed beans – 1 cup
- Pinch of asafoetida
- ½ tsp of mustard seeds
- ½ tsp of cumin seeds
- ½ tsp of turmeric powder
- 1 tsp of goda masala
- 1 tsp of red chilli powder
- 2 pieces of kokum or aamsul (It is optional)
- 2 tsp of jaggery
- Some curry leaves
- 2 big cloves of garlic
- 1 medium sized onion
- 1 small tomato
- 2 tbsp of desiccated coconut (use fresh coconut if available)
Watch how to make chawli chi usal on YouTube;
Chavalichi usal recipe with step-wise pictures
- Soak chavali or black eyed beans overnight or at least for 6-8 hours.
- Drain out the water and rinse them once.
- Then add just enough water to cover the beans and add a tsp of salt.
- Pressure cook for 3-4 whistles until beans are soft.
- Chop the onion fine and cut the tomato into cubes and also slice the garlic.
- Heat a tbsp of oil in a pan.
- Once heated add mustard seeds, cumin seeds, pinch of asafoetida, curry leaves, and garlic. Sauté until raw smell from garlic disappears.
- Add onion and sauté till translucent.
- Add black eyed beans, little bit of salt as we’ve already added salt while cooking the beans.
- Add red chilli powder, turmeric powder, tomato, goda masala, jaggery and aamsul or kokum. Adding kokum is optional. You may add little bit of tamarind juice to make it tangier.
- Mix it really well and cook covered on a medium heat for 6-8 minutes or until tomato is tender and moisture evaporates. As the beans are already cooked, there is no need to cook for long time.
- Finally add coconut and again cook for couple of minutes and it is ready to be served. Garnish it with some coriander leaves and fresh coconut.
- Serve it with phulka or chapati or bhajani che thalipeeth.