January 28, 2013

Chavli Amti / Black Eyed Peas Curry

Chavli Amti
No matter how many side dishes you may have in your repertoire, you are always left wondering when it comes to preparing side dishes for rotis. At least that happens to be true in my case. It becomes even more tough when you do not happen to have any vegetables at hand and all of sudden guests drop by unannounced at your door step. That is exactly what happened last Friday. As we had a 3 day holiday I had emptied the fridge of it contents, discarding the dead and dying planning on stocking it the next day. With no idli batter in the fridge imagine the shock I got when my guests came.
Luckily I had soaked some black eyed peas for making sundal on that day and since the elder one was not well, I had not made the sundal and was able to make a quick side dish with the soaked peas to be had along with the chappathis. It is very simple and uses no fancy ingredients but of those you already have in the pantry. I made it again yesterday on kids request and was able to click it properly this time.
Black eyed peas curry
And this dish seemed very apt for the Avant Garde Cookies group as we had elected to cook Maharashtrian Cuisine for this week. I had planned on a rice dish but with guests at home a pot meal was out of question. But instead I ended up adding once more side dish to my repertoire. Smile
Chavli Curry

Chavli Amti / Black Eyed Peas Curry

Prep time: 10 mins | Cook time: 15 mins | Serves: 4 – 5


  • Black eyed peas/Chavli/Karamani – 1 cup
  • Onion – 2
  • Tomato – 1
  • Curry powder / Garam masala powder – 1 tsp, heaped
  • Mustard seeds – 1 tsp
  • Asafetida – 2 pinch
  • Turmeric powder – 1/2 tsp
  • Sugar – 1 tsp (optional)
  • Curry leaf – 1 sprig
  • Oil – 2 tbsp
  • Salt – to taste
To be grind to a fine paste:
  • Onion – 1
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp
  • Whole coriander seeds – 1 tsp
  • Fenugreek – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Whole dry red chillies – 4 to 5
  • Grated coconut – 3-4 tbsp
  • Oil – 1/2 tbsp



1. Soak black eyed peas for 4 to 5 hours or overnight. Discard the water used for soaking and using fresh water pressure cook for 2 whistles. The peas should be cooked but firm and not mushy.
2. Chop onion and tomatoes finely and keep aside.
3. Heat oil in pan and add all the ingredients mentioned for the paste and dry roast till aroma rises over low flame. When cooled down grind to a fine paste using little water and keep aside.
4. Heat a pan with oil. Pop mustard seeds, add asafetida, onion and curry leaves and cook till the onion turns translucent.
5. Now add the tomatoes and cook till it becomes mushy.
6. Add the cooked peas along with the water, if any left, turmeric powder, garam masala powder, ground masala paste, salt and enough water for the paste to cook.
7. Simmer for 5 – 7 minutes. Garnish with coriander leaves and serve hot with rice or flat breads.
Karamani Curry


1. Make sure that you cook the peas in such a way that they keep their shape.
2. You can also add cooked veggies like carrots, potatoes and cauliflowers along with the peas.
3. Instead of tomato, you can also add tomato puree.

This if off to Avant Garde Cookies 


  1. Looks so tempting... Yum yum yum

  2. Looks like a perfect gravy in Mexican restaurants..Love it!

  3. wow it looks yumm....yum I wish I can eat these...will definitely try this..

  4. This looks really amazing- will try it for sure, thanks :)

  5. This looks good. Will make it soon. Let you know once I do.

  6. This looks very delicious and healthy. Nice clicks dear.

    Spill the Spices

  7. I love Chauli sabji... Love the color of yours...

  8. Hey Radhi, can you please update my link - http://foodomania.com/category/specials/agc-recipes/

  9. that happens always for me too...the gravy looks spicy and inviting hope ur guest had a wonderful treat by u dear:)

  10. Very delicious looking curry, healthy too...

  11. tempting and super inviting .. ..wish to try it out

    Ongoing event:
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    in my blog.

  12. Was in search of a recipe with these beans and gt two of them in my bloglist today :)

  13. i have alot of black eyed peas n shall def try this.. a quick question, wile cooking the peas, do we add water just enough to cover it or sprinkle water?

  14. good one radhi ; I so agree with you- the what to cook for side-dish is a dilemma and my hubby often teases me that u r a food blogger and still u have trouble?

  15. I have always struggled to make black-eyed peas in different ways. The husband hates the usual masala gravy the way we make rajma. But your version sounds different! Love the addition of coconut in that paste!

  16. My parents use the same recipe when they are making chick peas. I should tell them to give this a go.

  17. a bowl of goodness!!!! very comforting side!!
    Ongoing Event - Breakfast
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  18. Looks delicious! I am curious- where did you get this recipe? Or is it something you made up?

    1. A dear friend of mine named Jenny shared this with me.

  19. delicious one...very neat clicks...1st time here,you have nice collection of recipes,when free please drop into my space


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