Chawli Usal
Chawli usal is one of those delightfully practical Maharashtrian dishes where a humble bag of beans somehow transforms into a full-on comfort feast. The chawli gets cooked till soft and tender, then it happily simmers away with onions, garlic, Kanda Lasun Masala, and a cheeky little bit of jaggery until the gravy turns thick, spicy, and deeply addictive. The bottle gourd isn’t just along for the ride either, it soaks up all that masala goodness like a sponge and makes the usal extra hearty and satisfying. Scoop it up with bhakri, rice, or pav, or go all out and use it as the base for a very proudly homemade misal.
Ingredients
250 g whole chawli (black-eyed peas), soaked overnight
200 g bottle gourd, cut into small cubes
You can substitute with another gourd, brinjal or potatoes
2 medium onions, finely chopped
1 medium tomato, finely chopped
8–10 garlic cloves, crushed
1 inch ginger, grated
2–3 green chillies, slit
2–2½ tbsp Kanda Lasun Masala
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
8–10 curry leaves
2 tbsp groundnut oil
1 tsp jaggery
Salt, to taste
2½–3 cups water, as required
Fresh coriander, chopped
Juice of ¼ lime, optional
Method
Cook the chawli
Drain the soaked chawli and rinse well.
Add the chawli to a pot along with the bottle gourd, turmeric, a little salt and enough fresh water to cover everything.
Cook until the chawli is tender but still holds its shape. The exact cooking time will depend on the age and variety of the beans.
Reserve the cooking liquid.
Prepare the tempering
Heat the groundnut oil in a kadhai over medium heat.
Add the mustard seeds and let them splutter.
Add the cumin seeds, asafoetida and curry leaves. Fry for a few seconds until fragrant.
Build the masala
Add the chopped onions and cook until they turn deep golden brown. Don't rush this step. The browned onions provide much of the flavour and body of the usal.
Add the crushed garlic, grated ginger and green chillies.
Cook for 1–2 minutes until the raw aroma disappears.
Add the chopped tomato, cover and cook until completely softened and the oil begins to separate from the masala.
Add the spices
Add the Kanda Lasun Masala and red chilli powder.
Sprinkle in 1–2 tbsp water and cook for about 30–45 seconds, stirring continuously. This helps the spices bloom without scorching them.
Simmer the usal
Add the cooked chawli and bottle gourd along with about 2 cups of the reserved cooking liquid.
Mix gently and add more liquid if you prefer a thinner usal.
Season with salt and add the jaggery.
Bring to a simmer and cook uncovered for 10–15 minutes, stirring occasionally.
The beans should soften further and the gravy should thicken slightly. You want a rustic, spoonable gravy rather than something too thick or paste-like.
Finish
Taste and adjust the salt.
Finish with freshly chopped coriander and, if you like, a squeeze of lime.
Serve hot.
Serving
Chawli usal is particularly good with:
Jowar or bajra bhakri
Chapati
Steamed rice
Pav
For a particularly satisfying meal, serve it with rice, a little ghee and some raw onion on the side.
Variations
Sprouted Chawli Usal
After soaking, allow the chawli to sprout for 1–2 days before cooking. The sprouts have a slightly sweeter flavour and a more delicate texture.
Spicier Kolhapuri-Style
Increase the Kanda Lasun Masala to 3 tbsp and add another 1 tsp red chilli powder. You can also finish the usal with a spoonful of hot groundnut oil bloomed with chilli powder.
Coconut Finish
For a slightly different Maharashtrian-style version, garnish with freshly grated coconut and coriander just before serving.
Turn It Into Misal
Chawli usal makes an excellent base for a homemade misal. Ladle the usal into a bowl and top with farsan, finely chopped onion and coriander. Finish with lime juice and serve with hot pav.