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!