If you are looking for a quick, spicy, and wholesome side dish, this Maharashtrian Chawli Chi Bhaji Recipe is exactly what you need. Black-eyed peas, known as “chawli” in Marathi, are packed with protein, fibre, and incredible village-style flavour.
What makes this dry black-eyed peas curry so amazing is how beginner-friendly it is. You do not even need to soak the beans overnight! The chawli is simply boiled to soft perfection in a pressure cooker and then tossed in a hot pan with onions, fresh ginger-garlic paste, and a fiery local spice blend called Kanda Lasun masala.
This authentic Maharashtrian Chawli Chi Bhaji Recipe yields a dry, intensely flavorful curry that tastes heavenly with traditional Indian flatbreads. Whether you want a quick weeknight dinner or an easy tiffin box recipe, this dry curry will surely become a staple in your kitchen!
Ingredients List
- 1 1/4 cups (250g) large black-eyed peas (chawli)
- 1 1/2 cups water (for pressure cooking)
- 1/4 tsp salt (for boiling)
- 1/4 tsp cooking oil (for boiling)
- 1 1/2 tbsp cooking oil (for making the curry)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing powder)
- 12 to 15 fresh curry leaves
- 2 medium onions, finely chopped
- 1 1/2 tbsp crushed aromatics (crush together 1 green chilli, 1/2 inch ginger, and 4 garlic cloves)
- 1 1/2 tbsp Kanda Lasun Masala (onion-garlic spice blend)
- 1/4 tsp turmeric powder
- 1/2 tsp salt (adjust to taste, keeping in mind the salt used while boiling)
- 1/2 cup freshly chopped coriander leaves
Step-by-Step Instructions
- Wash the Chawli: Place 1 1/4 cups of black-eyed peas in a bowl and wash them thoroughly with water 2 to 3 times. There is no need to soak them beforehand.
- Pressure Cook the Beans: Transfer the washed chawli to a pressure cooker. Add 1 1/2 cups of water (just enough to submerge them), 1/4 tsp salt, and 1/4 tsp oil. Close the lid and cook for 4 to 5 whistles on medium heat. Let the cooker cool down naturally before opening. The beans should be soft and smooth.
- Prepare the Tadka: Heat 1 1/2 tbsp of oil in a pan or kadhai over medium heat. Add 1/2 tsp of mustard seeds and let them splutter.
- Add Aromatics: Once the mustard seeds pop, add 1/2 tsp of cumin seeds, 1/4 tsp of asafoetida, and the fresh curry leaves.
- Sauté the Onions: Add the 2 chopped onions. Since this is a dry curry, slightly more onion adds great texture. Sauté until the onions turn soft and translucent.
- Add Ginger-Garlic Paste: Add the crushed ginger, garlic, and green chilli mixture. Sauté for a minute until the raw smell completely disappears.
- Add the Spices: Turn the heat down to low to prevent burning. Add the Kanda Lasun Masala, turmeric powder, and a portion of the chopped coriander. Mix everything well.
- Combine the Curry: Add the boiled black-eyed peas (along with any tiny amount of water left in the cooker). Add the remaining 1/2 tsp of salt.
- Sauté and Finish: Mix the Maharashtrian Chawli Chi Bhaji Recipe thoroughly. Sauté continuously for about 2 minutes on low heat until all the moisture evaporates and the curry becomes completely dry.
- Garnish: Turn off the heat, garnish with the remaining fresh coriander leaves, and serve hot!
Also Read: Authentic Matkiche Kalvan Recipe: Simple & Tasty
Cooking Tips
- Do not over-water: When boiling the chawli, only add enough water to just cover the beans. This ensures you don’t have to throw away any nutrient-rich water later, and the curry stays perfectly dry.
- Use the right masala: For an authentic Maharashtrian taste, Kanda Lasun Masala is highly recommended. If you don’t have it, you can substitute it with 1 tsp of regular red chilli powder mixed with 1/2 tsp of Garam Masala.
- Keep the heat low: Always lower the flame before adding your dry spice powders. High heat will instantly burn the spices and make the curry taste bitter.
Variations
- Kid-Friendly Version: Skip the green chilli and reduce the Kanda Lasun Masala to 1/2 tbsp. You can also add a tiny pinch of jaggery to balance the flavours.
- Gravy Version: If you prefer a wet curry, add 3/4 cup of hot water along with a spoonful of roasted peanut powder (danyacha kut) at the very end and let it simmer for 5 minutes.
- Vegan Version: This recipe is already naturally 100% vegan and dairy-free!
Serving Suggestions
This dry chawli curry tastes best when served with hot jowar bhakri (sorghum flatbread) or dhapate (multigrain flatbread). You can also enjoy it as a side dish alongside simple dal, steamed rice, and chapati. Don’t forget a side of fresh onion slices and a wedge of lemon!
Also Read: Quick Spring Onion Chutney Recipe: Ready in 5 Mins!
FAQs
Q: Do I need to soak the black-eyed peas overnight?
A: No! You can make this Maharashtrian Chawli Chi Bhaji Recipe instantly without soaking. Just pressure cook them directly for 4 to 5 whistles, and they will become perfectly tender.
Q: Can I use canned black-eyed peas?
A: Yes. If using canned beans, rinse them thoroughly and skip the pressure cooker step. Add them directly to the pan after the onion and spices are cooked.
Q: What is Kanda Lasun Masala?
A: It is a traditional Maharashtrian spice blend made from roasted onions, garlic, coconut, and fiery red chillies. It gives the dish its authentic regional flavour.
Q: How long does this curry stay fresh?
A: Since it is a dry vegetable preparation, it stays good in the refrigerator for up to 3 days when stored in an airtight container.
Q: Why do we add oil while boiling the chawli?
A: Adding a few drops of oil prevents the water from frothing and spilling out of the pressure cooker whistle.
Maharashtrian Chawli Chi Bhaji Recipe: Spicy & Dry
Ingredients
- 1 1/4 cups 250g large black-eyed peas (chawli)
- 1 1/2 cups water for pressure cooking
- 1/4 tsp salt for boiling
- 1/4 tsp cooking oil for boiling
- 1 1/2 tbsp cooking oil for making the curry
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida hing powder
- 12 to 15 fresh curry leaves
- 2 medium onions finely chopped
- 1 1/2 tbsp crushed aromatics crush together 1 green chilli, 1/2 inch ginger, and 4 garlic cloves
- 1 1/2 tbsp Kanda Lasun Masala onion-garlic spice blend
- 1/4 tsp turmeric powder
- 1/2 tsp salt adjust to taste, keeping in mind the salt used while boiling
- 1/2 cup freshly chopped coriander leaves
Instructions
- Wash the Chawli: Place 1 1/4 cups of black-eyed peas in a bowl and wash them thoroughly with water 2 to 3 times. There is no need to soak them beforehand.
- Pressure Cook the Beans: Transfer the washed chawli to a pressure cooker. Add 1 1/2 cups of water (just enough to submerge them), 1/4 tsp salt, and 1/4 tsp oil. Close the lid and cook for 4 to 5 whistles on medium heat. Let the cooker cool down naturally before opening. The beans should be soft and smooth.
- Prepare the Tadka: Heat 1 1/2 tbsp of oil in a pan or kadhai over medium heat. Add 1/2 tsp of mustard seeds and let them splutter.
- Add Aromatics: Once the mustard seeds pop, add 1/2 tsp of cumin seeds, 1/4 tsp of asafoetida, and the fresh curry leaves.
- Sauté the Onions: Add the 2 chopped onions. Since this is a dry curry, slightly more onion adds great texture. Sauté until the onions turn soft and translucent.
- Add Ginger-Garlic Paste: Add the crushed ginger, garlic, and green chilli mixture. Sauté for a minute until the raw smell completely disappears.
- Add the Spices: Turn the heat down to low to prevent burning. Add the Kanda Lasun Masala, turmeric powder, and a portion of the chopped coriander. Mix everything well.
- Combine the Curry: Add the boiled black-eyed peas (along with any tiny amount of water left in the cooker). Add the remaining 1/2 tsp of salt.
- Sauté and Finish: Mix the Maharashtrian Chawli Chi Bhaji Recipe thoroughly. Sauté continuously for about 2 minutes on low heat until all the moisture evaporates and the curry becomes completely dry.
- Garnish: Turn off the heat, garnish with the remaining fresh coriander leaves, and serve hot!
