Chavli Amti - Black Eyed Peas Curry
Chavli Amti or Black Eyed Peas Curry that is served as a side dish with rice or rotis.
Chavli / Black Eyed Peas - 1/2 cup
Onion – 2
Tomato – 1
Ginger garlic paste - 1 tsp
Mustard seeds – 1 tsp
Asafetida – 2 pinch
Turmeric powder – 1/2 tsp
Red chili powder - 1 tsp
Sambar Powder or Goda Masala powder - 1 tsp
Garam masala powder – 1 tsp
Oil – 2 tbsp
Salt – to taste
For the paste:
Channa dal – 1 tsp
Urad dal – 1 tsp
Whole coriander seeds – 1 tsp
Cumin seeds – 1/2 tsp
Whole dry red chillies – 4 to 5
Onion - 1
Grated coconut – 3 to 4 tbsp
Oil – 1/2 tbsp
Soak black eyed peas in plenty of water overnight.
Discard water, rinse well, drain and keep aside.
Chop onion and tomatoes finely and keep aside.
For the paste:
Add 1 tsp oil in a pan. Add channa dal and urad dal and roast for a minute over low flame till they start changing color.
Add cumin, whole coriander and dry red chilies.
Saute over low flame till the aromas of the spices rise and all the ingredients get well roasted. Transfer to a plate.
Add remaining oil to the pan. Add sliced onion and saute over low flame till it turns brown.
Switch off stove. Add grated coconut and toss well to get it roasted well in the heat of the pan itself.
Transfer to the same plate and let it cool completely.
Transfer the roasted spices, onion-coconut mixture into a mixie jar.
Adding little water, grind to a smooth paste and keep it aside.
To cook Chavli (Black eyed peas):
Transfer the drained black eyed peas into a pressure cooker.
Add water, 1/4 tsp salt, close with a lid and pressure cook for 2 to 3 whistles.
The black eyed peas should be cooked fully, soft yet firm to the touch and not mushy. Keep aside for the pressure to release.
How to make Chavli Amti:
Heat a pan with oil. Add mustard seeds and let it splutter.
Add asafoetida, onions and saute till the onions turns translucent.
Add tomatoes and cook till it becomes mushy.
Add turmeric powder, red chili powder, sambar powder or goda masala powder and saute till the oil begins to separate.
Add cooked black eyed peas along with water, ground masala paste, salt and mix well.
Close the pan with a lid and simmer for 5 – 7 minutes.
Add garam masala powder, mix well, cook for one more boil and switch off the stove.
Keep the pan closed for another 2 to 3 mins for the flavors to merge well.
Chavli Amti is ready.
Garnish with coriander leaves and serve hot with rice or chapathis.
Prep time does not include the time taken to soak black eyed peas overnight.