Servings: 4

Weight Watcher Smart Points: 4

Preparation Time: 450 Minutes

Cooking Time: 20 Minutes

Ready In: 470 Minutes


  • ¾ cup chawli or black eyed beans or lobia
  • ½ tsp red chilli powder (lal mirch powder)
  • 1 tbsp unsweeteened dessicated coconut
  • ½ tbsp coriander seeds (sabut dhania)
  • 1 tbsp fennel seeds (saunf)
  • ½ or 1 tsp garam masala or malvani masala or goda masala
  • 3-4 garlic (lahsun)
  • ½ inch ginger (adrak)
  • 2 tbsp oil
  • 1 small onion, chopped
  • 1 medium size tomato, chopped
  • ¼ tsp turmeric powder (haldi)
  • 2 cups water


  1. rinse and soak the beans overnight in enough day drain the water and pressure cook the beans with some salt in 2.5 to 3 cups water till they are cooked completely and are soft.drain and keep the cooked beans a pan heat oil
  2. add the chopped onion and fry till they become add the ginger and garlic and fry for a minuteadd the fennel and coriander seeds.fry for 1 or 2 minutes till the fennel and coriander seeds start becoming crisp or lightly brownedadd the fresh grated coconut along with the dessicated coconut.on a low flame, roast the mixture till the coconut becomes golden browned.keep on stirring, so that the coconut does not burn
  3. let this mixture cool.then grind this mixture in a small blender or magic bullet or masala grinder with some water.heat oil in a pan
  4. add chopped onion and fry till transparent.add the masala paste and fry for a minute.add tomatoes and all the spice powders - turmeric, red chili powder and garam masala powder, salt along with the cooked black eyed beans.stir and add water
  5. bring to a gentle boil without a lid and then simmer for some minutes about 12-15 minutes.check the seasonings and add the salt or spice powders if required.once the whole curry has all the flavors blended, then remove from fire.garnish with chopped coriander leaves and serve chawli usal hot with steamed rice, chapatis or bread.

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