Wednesday, October 27, 2021



Black-eyed beans are called Chavali in Marathi, Alasande Kaalu in Kannada, and Lobia in Hindi. It is well-established that lobia has numerous health benefits. 

I make dishes using chavali quite often. Elsewhere in this blog, you will find recipes for other dishes made with chavali, such as :-

Today's recipe is for a yummy side dish made with Chavali that goes great with rotis. I have adapted this from Chavalichi Bhaji /Chavali Masala , a dish from Maharashtra, which I came across in Madhura's Recipes. 

When soaking the chavali, please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups.

Do try this out and I am sure you will love it as much as we did. 


  • Chavali, 1/2 cup
  • Medium-sized Onions, finely chopped, 2
  • Tomato, finely chopped, 1 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Ginger Garlic Paste, 1 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 heaped tsp
  • Fresh Coconut Gratings, 1 tbsp 
  • Kitchen King Masala, or Garam Masala, 1/2 tsp
  • Jaggery, grated, 1 tsp, or to taste
  • Salt, to taste
  • Oil, 1 tbsp
  • Coriander Leaves, finely chopped, 2 tbsp , for garnish 

Wash and soak the chavali in adequate water for at least 5-6 hours or overnight
Discard the water 
Please note that 1/2 cup of chavali when soaked will grow in volume to be about 1 and 1/4 cups
Pressure cook the soaked chavali in adequate amount of fresh water,  adding a little salt, for about 2-3 whistles
When the cooker cools, remove the chavali and keep aside 
Strain the water in which the chavali was cooked. Keep aside
Heat 1 tbsp oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter add the cumin seeds and when they sizzle add the finely chopped onion and sauté for 5-6 minutes or till it turns slightly golden in colour 
To this add the finely chopped tomato, ginger garlic paste, coriander powder, chilli powder, and Kitchen King masala, and salt to taste. Mix well
Cook till the tomato becomes soft and mushy 
Now add the grated coconut and grated jaggery
Mix well and cook covered on medium heat for about 5 minutes stirring from time to time till the onions and tomato are well blended with the spices 
Next add the cooked chavali and as much of the strained water as required to get the right consistency 
Bring to a boil, reduce the heat and let it simmer for about 5 minutes 
Lastly, switch off the gas and garnish the Chavali Masala with the finely chopped coriander leaves 
Transfer to serving bowl
Serve Chavali Masala with hot rotis or rice 

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