Chavli Amti - Black Eyed Peas Curry
Chavli Amti or Black Eyed Peas Curry that is served as a side dish with rice or rotis.
Ingredients
- 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 sliced
- Grated coconut – 3 to 4 tbsp
- Oil – 1/2 tbsp
Instructions
Preparation:
- 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.
Video
Notes
Prep time does not include the time taken to soak black eyed peas overnight.
