Black-Eyed Peas Curry | Chavali Chi Usal | Lobia Masala

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Chavali chi usal is an easy, protein-rich delicious curry recipe.  

Chavali is also known as Black-eyed peas in English and Lobia in Hindi.

This is a vegan, gluten-free, protein-rich, diabetic-friendly & beginner-friendly recipe.

About Chavali Chi Usal (Black Eyed Peas Curry)

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

In India, many households make this curry for daily meals. The recipe varies from state to state.

In northern India, this curry is made in onion tomato-based gravy; in southern parts of India, 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.

Black-eyed peas curry is a staple at my house. This curry makes a perfect weekday dinner option with steamed rice.

It’s healthy, nutritious and delicious.

We also like to serve this with chapati or phulka. The dry Chavali masala version makes a perfect tiffin option for office and can also be packed for kid’s lunch boxes.

Rich in protein, magnesium, potassium, and calcium this makes a great healthy option for perfect meals. This one-pot dish is easy to make & can be made in an instant pot or stovetop.

The nutty flavour of black eye peas blends very well with the onion tomato gravy along with some basic spices. This is one of those curries I often make 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 stock up on these legumes which come very handy.

I have shared many legume recipes on my blog, do check them out if interested.

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 peas) 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.

The recipe that I have shared today is an Indian-style onion tomato-based black-eyed bean curry.

To make this curry basic staples are used and you can serve with with jeera rice, plain steamed rice and flatbreads.

lngredients

Chavali / Lobia / Black-eyed peas – To make this curry we need to soak the peas in water overnight for approx 4-5 hours. It helps in cooking these legumes faster and avoids unnecessary bloating too.

Onion – Tomato – This is the base for this dish. I have finely chopped the onions and pureed the tomatoes. You can also use canned tomatoes here.

Spices – Along with powdered spices, we will also need some whole spices like cinamon, bay leaf, cloves, cumin seeds & green cardamon. Other powder spices include coriander-cumin powder, red chilli powder, turmeric powder, garam masala.

Kasuri Methi (Dry Fenugreek) – To enhance the taste of this dish I have added a tablespoon of kasuri methi. Incase you cannot find kasuri methi, skip it.

Seasoning – I have used half a teaspoon of sugar here to balance the tartness of the tomatoes. It is optional, however, it also helps to balance the taste of this curry. Salt is added for taste.

Oil – I have used sunflower oil for making this curry

Others – We will also require finely chopped green chillies and roughly crushed ginger-garlic paste.

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Frequently Asked Questions

Is it necessary to soak the black-eyed peas?

It is not necessary but is highly recommended as it helps to cook the peas faster and prevents bloating.

Soaking for 7-8 hours is recommended. In case you forget to soak them. Soak them using hot boiling water for 1-2 hours. Cover the pan with a lid.

Can I use canned black-eyed peas?

Yes, you can use canned or frozen peas in this recipe.

Serving Suggestions

With Flatbreads – This curry goes best with roti, phulka and paratha.

With Rice – You can pair this black-eyed peas curry with steamed basmati rice, jeera rice, vegetable pulao (pilaf) or with yellow moong khichdi.

Storage Options

This curry stays good for about 4-5 days in the refrigerator. Reheat before serving.

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Step-by-Step Black Eyed Peas Curry (Chavali Usal) With Pitcures

How to make Chavali Usal (Black Eyed PeasCurry)

Soaking Chavali (Black Eyed Peas)

• Soak 250 grams of black-eyed peas overnight or for 6-8 hours. If you do not have time to soak, soak them in hot water for about 30 minutes to an hour.

• Once soaked, discard the water and wash them a couple of times.

• Add 3 cups of water and pressure cook for 2 whistles.

• Cooked peas are ready.

Making The Curry

• Heat oil in a saucepan or kadai, add cloves, cinnamon stick, green cardamon, bay leaf and cumin seeds. Let the cumin seeds sizzle a bit.

• Add finely chopped onions and let them cook for 5 minutes.

• Add finely chopped green chillies.

• Add ginger-garlic paste and cook the onions till they turn golden brown in colour.

• Add tomato puree, you can also add canned tomatoes here.

• Mix well and cook tomatoes till oil starts to separate.

• Add spices, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder and salt to taste.

• Add 1/4th cup of water to prevent spices from burning.

• Let this masala cook till you see oil floating on top, stir frequently in between.

• Add the cooked peas (Chavali).

• Add 2 cups of water for the gravy.

• Add 1/2 teaspoon turmeric powder and 1/2 teaspoon of sugar(optional).

• Cover & let the curry simmer for 10 minutes.

• Add kasuri methi (dry fenugreek) and garnish with finely chopped coriander leaves.

• Garnish with finely chopped coriander leaves. Squeeze some lemon juice for that extra zing while serving.

• Delicious & healthy black-eyed peas curry (Chavali chi usal) is ready. Serve it with rice or roti. Makes a complete balanced meal.

Note:

You can skip adding onions and garlic to make it satvik.

This curry can also be made in an instant pot or stovetop.

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