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chavli amti recipe

Chavli Amti - Black Eyed Peas Curry

Chavli Amti or Black Eyed Peas Curry that is served as a side dish with rice or rotis.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian, Maharashtrian
Servings 4


  • 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



  • 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.