This Black-eye Pea Curry, also known as Chawli chi Amti, is a comforting and flavorful dish that brings back memories of home-cooked meals. The combination of tender black-eye peas and aromatic spices creates a rich and satisfying curry. Perfect with rice or roti, this dish is a staple in many Maharashtrian Indian households and is sure to warm your heart and soul.
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Soak black-eye peas (chawli) in sufficient water for 3-4 hours.
Heat a pan and add 1/2 tbsp oil. Sauté onion, shredded coconut, and coriander seeds. until they turn translucent. Later add tomato and sautee for another 1 min. Cool the mixture and transfer it to a mixie jar. Make a fine paste. Add 1-2 tbsp water if required
Heat a pressure cooker and add the remaining oil. Add the prepared paste and cook until the paste releases oil.
Add turmeric powder, red chilli powder, coriander powder, cumin powder, and kitchen king masala. Cook for another 2 minutes.
Once the oil separates, Add the soaked black-eye peas, mix well. Add 500 mL water, or adjust the water based on your desired gravy thickness.
Once the oil separates, Add the soaked black-eye peas, mix well. Add 500 mL water, or adjust the water based on your desired gravy thickness. Pressure cook for 3 whistles. Allow it to rest then serve.
Soaking the black-eye peas for the recommended time ensures they cook evenly and absorb the flavors better.
Adjust the spice levels by reducing or increasing the quantity of red chilli powder and green chillies.
For a richer flavor, you can add a small amount of ghee or butter while serving.
Can I use canned black-eye peas instead of dried ones?
Yes, you can use canned black-eye peas. However, reduce the cooking time as they are already cooked.
What can I use instead of kitchen king masala?
You can substitute kitchen king masala with garam masala or a mix of your favorite Indian spice blends.
Can I make this curry without a pressure cooker?
Yes, you can cook it in a regular pot, but it will take longer for the black-eye peas to become tender.
Is this curry spicy?
The curry has a moderate level of spice. You can adjust the spice level by modifying the quantity of red chilli powder and green chillies.
Can I freeze the curry for later use?
Yes, you can freeze the curry in an airtight container for up to a month. Reheat thoroughly before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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