How to make Chauli Ussal -

Black eyed beans or chauli cooked with some simple masalas to make a tasty accompaniment.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Black eyed beans (ब्लैक-आईड बीन्स ), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Chauli Ussal checkout Lobiya and Pumpkin Curry. You can also find more Main Course Vegetarian recipes like Chutney Aloo, Lasooni Palak, Chana Dal aur Wadi with Chenna, Cubed Zucchini in Cashew Sauce.

Chauli Ussal

Chauli Ussal Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 5-6 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chauli Ussal Recipe

  • Black eyed beans (chauli), soaked for 5-6 hours 2 cups

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Turmeric powder 1/4 teaspoon

  • Onion finely chopped 1 medium

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Jaggery (gur) grated 1 tablespoon

  • coriander leaves chopped 2 tablespoons

  • Scraped coconut fresh 1/2 cup

Method

Step 1

Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add asafoetida, turmeric powder and onion, mix and sauté till onion turns golden.

Step 2

Add black eyed beans and mix well on high heat. Add ½ cup water, mix, cover and cook on low heat for 8-10 minutes.

Step 3

Add salt, chilli powder and garammasala powder, mix well, cover and cook on low heat for 2-3 minutes.

Step 4

Add jaggery, chopped coriander and coconut, mix, cover and cook till jaggery melts.

Step 5

Serve hot garnished with a lemon slice and coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.