September 23, 2020

Black Eyed Peas Curry – Chawli Usal

Black Eyed Peas Curry is vegan, gluten free, and made with a variety of spices. It is called chawli chi usal in the state of Maharashtra and lobia masala in the northern parts of India. The black eyed pea is a widely used ingredient in different parts of the world for culinary uses.

Black eyed peas are a highly nutritious, rich in fiber, and protein packed food. Black eyed peas are a rich source of complex carbs which provide excellent energy so you will feel full for a longer periods of time. It is an excellent source of iron, vitamins, copper, zinc, and magnesium.

Growing in a Maharashrian family, my mother always used goda masala in chawli chi usal. Of course, her recipe was delicious as her masala was homemade. She used to make goda masala from scratch in bulk for a whole year of use and the aroma was fabulous.

Whenever me and my friends had food in the north Indian restaurants, I truly enjoyed the garam masala flavor as well. I thought of combining both the masalas into chawli chi usal. Tried to make the black eyed peas curry by combining both the masalas. Everyone liked the curry so much that my recipe became a staple recipe at my house.

Rinsing And Soaking Black Eyed Peas

Rinsing and soaking black eyed peas before cooking is very important. It will remove some of those indigestible sugars that will cause flatulence. Helps to cook the peas faster and softer as well.

Ingredients

Black eyed peas
Onion
Tomato
Ginger
Garlic
Goda masala
Red chili powder
Coriander powder
Cumin powder
Garam masala
Mustard seeds
Cumin seeds
Asafoetida
Oil
Salt

Black Eyed Peas Curry In An Indian Pressure Cooker Step By Step Recipe

Triple wash black eyed peas and soak them in water for 5 – 6 hours. You can soak them overnight as well.

In a colander, add soaked peas and remove all the water. Wash it again and let it sit on the colander.

In a pressure pan/cooker, heat oil, add mustard seeds, and let them crackle. Then add the cumin and asafoetida (Do not add asafoetida (hing) if you are on gluten free diet).

Add chopped onions, crushed ginger garlic ( I like to use pestle and mortar), turmeric, red chili powder and fry for a minute. After that mix in chopped tomatoes.

Add black eyed peas, salt, goda masala, garam masala, coriander and cumin powder. Roast for one minute till it releases all the aroma.

Now add water till all peas are immersed. Mix well.

Put a lid and let it whistle 2 – 3 times. I personally keep it for 3 whistles.

If you don’t have goda masala?

It is completely optional. Use more coriander cumin powder and 1 tsp coconut powder.

Can you use canned black eyed peas?

Yes… you can totally use canned black eyed peas. Make sure to rinse them well before adding them to the onion, tomato, masala mixture. Make sure to use 3 cups of cooked black eyed peas to make this recipe. Keep in mind that 1 cup raw black eyed peas equals 2 1/2 to 3 cups cooked peas.

How to store black eyed peas curry?

Once the curry cools down, you can store it in an airtight container for upto 4 days in the refrigerator.

Freeze the curry in an airtight container for up to 3 months. Thaw the curry overnight in the refrigerator and then heat it up before serving.

How to serve black eyed peas curry?

Serve blacked eyed peas curry with plain basmati rice, phulka/roti/plain paratha, along with some raita, or salad to make it a wholesome meal.

We all love to eat black eyed peas curry with some cooked quinoa, oven roasted sweet potato fries/oven roasted broccoli/zucchini bites

Black eyed peas curry goes really well with masala paratha, avocado paratha, and masala poori as well.

Did you like this recipe?

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I will love to hear from you!