Black-Eyed Bean Curry | Chavali usal | Lobia Masala

Chavali usal / lobia masala / Black-eyed bean curry is a protein-rich delicious curry.  Chavali is also known as Black-eyed bean or Lobia. This is a vegan, protein-rich and diabetic-friendly recipe.

Black-eyed bean is such a popular legume that is made almost all around the world. The healthy legume is rich in iron and fiber. 

In India, the recipe varies from state to state. In the north this bean curry is made in onion tomato-based gravy and in the south, you will find it made in coconut-based gravy. Whatever may be the variation, it is one of the most loved legumes all across India.

Chavali usal / lobia masala / black-eyed bean curry is a staple at my house. This curry makes a perfect weekday dinner option that is healthynutritious and delicious. We serve this with chapati or phulka. The dry lobia masala version makes a perfect tiffin option for kids and adults.

Rich in protein, magnesium, potassium, calcium this makes a great healthy option for perfect meals. This one-pot dish is easy to make and loved by everyone.

The nutty flavour of chavali / lobia masala / black eye bean blends very well with the onion tomato gravy along with some basic spices. This is one of those curries that I tend to make often as it comes together quickly.

In Indian cuisine, you will find legumes such as green mung beans (hirvi mug dal), moth beans (matki), lima beans (kadve vaal), kala vatana are used extensively. I always make sure to stock up these legumes which come very handy when not in a mood to prepare vegetables or dal.

Including legumes in everyday meals is a great way to get your daily intake of necessary nutrients. In Maharashtrian cuisine, we also make chavali masala (a dry version of this curry) and chavali chi amti (dal made using black-eyed beans) without coconut. This goes well with plain steamed rice along with some popadums and Indian pickles.

To make any pluses or legumes the main step is to soak them in water overnight or at least for 4-5 hours before cooking them. This helps in getting rid of bloating when consumed and helps legumes cook faster.

When looking out for a quick, easy-to-make tasty curry is what I look out for my weekday dinners and this black-eyed bean curry tops my chart!

The recipe that I have shared today is black-eyed bean curry Indian style. I have also shared a link of black-eyed bean curry with coconut below.

To make this curry, I used:

Onion – Tomato: Indian curries are incomplete without an onion tomato base. Not only do they impart a nice flavour to the dish but also give a nice texture to the dish.

Cumin Seeds: The nice nutty spice adds depth to this flavourful coconut paste.

Spices: I have used garam masala, coriander powder and red chilli powder along with coarsely crushed ginger & garlic.

Chavali / Lobia / Black-eyed bean: The main ingredient of this curry. I have soaked the beans in water overnight for approx 8-9 hours. It helps in cooking these legumes faster and avoids unnecessary bloating too.

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Food FAQ’s

Let’s see how to make this protein-rich healthy Chavali usal / Lobia masala / Black-eyed bean curry with staple basic ingredients in your home kitchen.

Serves: 4 Persons
Prep time: 15 minutes
Cook time: 10- 15 minutes (pressure cooker)
Cooking level: Moderate
Taste: Spicy

  • 150 gms chavali / black eyed beans
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2-3 cloves of garlic roughly crushed
  • 1/2 inch ginger roughly crushed
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4th teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1/2 cup fresh coriander leaves
  • Salt to taste
  • 1 tablespoon oil
  • Water for cooking
  • Now before we start making this chavli usal / black eyed bean curry, we need to do some beforehand preparation of soaking this black-eyed beans / chavali in water overnight or at least for 4-5 hours.
  • Once soaked overnight, drain the water and wash the beans / chavali under running tap water. Drain the water and keep the beans / chavali aside.
  • In a pressure cooker, heat 1 tablespoon of oil. Once the oil is hot add mustard seeds and let them crackle. Now add cumin seeds and let it sizzle for 10 seconds.
  • Add hing (asafoetida), turmeric powder. Add crushed ginger and garlic and saute for a minute. Now add finely chopped onion and saute for 5 mins on medium flame.
  • Add finely chopped tomatoes and saute for another 5 minutes.
  • Now let’s add red chilli powder, garam masala, coriander powder and mix well.
  • Add the soaked black-eyed beans / chavali and mixwell.
  • Add 2 cups of water along with salt to taste.
  • Now cover the pressure cooker with the lid and let the beans cook for 8-9 whistle till they are tender.
  • Let the cooker realise it pressure naturally.
  • Chavali usal / lobia masala / black-eyed bean curry is ready.
  • Garnish with cilantro and serve with roti, nan, phulka or plain steamed rice.

Note:

You can also make this curry in a saucepan on a gas stove. But it takes too long for the beans to get softened.

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