Oriyarasoi is on twitter !

Thursday, April 17, 2014

Lobiya Usal (Black Eyed Beans curry)

Have been experimenting with 'Lobiya'/'Chawli' or Black eyed beans in recent times. This Maharashtrian Usal recipe was one of them which proved to be a big hit with the family. Had it with some bread (did not have pav in stock).

Read on for the recipe:

Preparation Time - 40 mins


1 cup black eyed beans
1 medium + 1 small sized onion
3-4 garlic cloves
1/2 inch ginger
2 tbsp freshly grated coconut
1 tbsp desiccated coconut (optional)
1/3 tsp fennel seeds
1/3 tsp coriander seeds
1 medium sized tomato
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder (Use more if you like, it is a spicy curry)
1/4 tsp garam masala
1 Kashmiri red chilli
3 tsp oil
salt to taste

Preparation - Wash and soak the black eyed beans overnight.

Cut the medium sized onion into thin long pieces. Roughly chop the small one.

Cooking - Transfer the beans to a pressure cooker with 1 1/2 cups water with salt and turmeric. Cook for 2 whistles on high and then on a medium flame for 5-6 mins.

Allow steam to escape before opening lid. Check if the beans are soft and can be easily crushed between the thumb and forefinger. If not, cook for another whistle.

Heat 1 tsp oil in a wok. Add the broken red chilli followed by the roughly chopped onion, ginger and garlic. Fry on medium flame for 3 minutes. Add coriander and fennel seeds. Fry for 1-2 minutes. Then add the coconut and fry till it turns brown. Remove and keep aside to cool. Grind into a smooth paste.

Heat the remaining oil in a wok. Add the onion pieces and fry till light  brown. Add the masala paste and fry for 3-4 mins.

Add the chopped tomato along with the masala powders and salt. Cook till the tomato is mushy.

Add the boiled beans along with 1 1/2 cup water. Cook with lid covered for 7-8 mins. If it is still watery, cook uncovered on high flame for 2 minutes to get desired consistency.

Serve hot with a dash of lime and some coriander leaves. (I served it with toasted bread.)

Note - I used only about 1 tsp of fresh coconut but since it is a Maharashtrian dish the coconut is an integral part of it. It adds another dimension ( somewhat like sweetness but not exactly ) to this recipe. With more coconut and more onions in the masala paste, the gravy also tends to be richer.


Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...