Black Eyed Beans (Chavli)

Black-eyed beans, also known as chavli, are a common legume. They are nutrient-dense, packed with plenty of fiber and protein into each serving. Additionally, they are a good source of several important micronutrients, including folate, copper, thiamine, and iron.

Credit: Sean and Ina

Collect it:

[Standard Measure :1 cup = 250 ml ]

·        1 cup Chavli [Black-eyed Beans)-1 cup

·        1 medium Onion (finely chopped)

·        1 large tomato, finely chopped

·        1 tsp Oil

·        Salt to taste

For the Masala Paste

·        1/3 cup Coconut, grated

·        4 to 5 whole Cashew Nuts

·        1 medium Onion, sliced

·        2-3 cloves of Garlic

·        2 tsp Coriander Seeds

·        1 tsp Cumin Seeds

·        1 tsp Kashmiri Red Chillie Powder

·        1/4 tsp Garam Masala Powder

·        1/4 tsp Turmeric Powder

For tempering

·        10 – 12 Curry Leaves

·        2 tsp Mustard Seeds

·        A pinch of Asafoetida / Hing

·        1 tbsp oil

Make it:

Wash and soak the beans overnight. The next day take 3 cups water in a pressure cooker / pan and drain and add the beans to it. Add 1 tsp. salt and put on the lid and cook on high heat till the first whistle and then on low heat for another whistle. Switch off the heat and let the pressure release naturally.

 The next day heat ½ tsp. of oil in a pan and roast the grated coconut till light golden on low heat. Then transfer to a plate. Then add to the same pan and roast the garlic and sliced onion on medium heat till light golden. Transfer to the plate and cool.

Grind the roasted ingredients along with the coriander seeds, cumin seeds, chillie powder, garam masala powder, turmeric and cashew nuts using a little water.

Heat 1/2 teaspoon of oil in a vessel and sauté the chopped onion till translucent on medium heat. Then add the tomato and sauté till soft.

Drain and add the beans and the liquids as needed. Then add the ground masala paste. Cook covered on medium heat for 12 to 15 minutes.

Then check for salt and add if required.

Take 1 tbsp. Oil in a tadka pan and heat. When hot add the mustard seeds, Asafoetida / Hing and curry leaves. When it starts to splutter, take it off the heat and pour onto the cooked beans. Immediately, cover with a lid and keep aside for 5 to 10 minutes before serving.