Pea
Jump to RecipeBlack Eyed Peas Curry also called Chavali Usal is an easy, protein-rich delicious curry recipe.
This is a vegan, gluten-free, protein-rich, diabetic-friendly & beginner-friendly recipe.
About Black Eyed Peas Curry (Chavali usal / Lobia Masala)
Black Eyed Peas Curry is a popular dish not only in India but worldwide!
Also called Chavali Usal in Marathi and Lobia in Hindi, it is a delicious, nutritious and vegan dish often paired with flatbreads and rice.
This easy-to-make curry is rich in nutrients and makes a perfect option for a healthy lunch or dinner.
This wholesome legume is packed with protein, essential vitamins and fiber making it an ideal healthy meal option.
The black-eyed peas when combined with earthy aromatic spices give a distinct flavour to this dish.
This is one of the most comforting dish staples to many Indian households.
Black-eyed peas curry (chavali usal) is also perfect for vegans, plant-based diets and vegetarians as it is packed with protein.
In India, the recipe varies from state to state.
In northern India, this curry is made in onion tomato-based gravy while in southern parts of India, you will find it made in coconut-based gravy.
Whatever may be the variation, it is one of the most loved legumes all across India.
Black-eyed peas curry is a staple at my house. This curry makes a perfect weekday dinner option with steamed rice.
It’s healthy, nutritious and delicious.
We also like to serve this with chapati or phulka. The dry Chavali masala version makes a perfect tiffin option for the office and can also be packed for kid’s lunch boxes.
This one-pot dish is easy to make & can be made in an instant pot, pressure cooker or stovetop.
The nutty flavour of black eye peas blends very well with the onion tomato gravy along with some basic spices. This is one of those curries I often make as it comes together quickly.
In Indian cuisine, you will come across many legume recipes which are made for everyday meals such as Green Moong Dal Curry, Matki Usal (Moth Beans Curry), Valache Birde (Field beans), Kala Vatana Usal ( Black Peas Curry), Kala Chana Masala (Black Chickpea Curry) and many more.
I have shared many legume recipes on my blog, do check them out if interested.
Including legumes in everyday meals is a great way to get your daily intake of necessary nutrients.
For a wholesome meal, you can pair this curry with plain steamed rice along with some popadums, salads and Indian pickles.
To make any pluses or legumes the main step is to soak them in water overnight or at least for 4-5 hours before cooking them. This helps in getting rid of bloating when consumed and helps legumes cook faster.
The recipe that I have shared today is an Indian-style onion tomato-based black-eyed peas curry.
Health Benefits Of Black-Eyed Peas
High in Fiber
Rich in Protein
Low in Calories
Loaded with Micronutrients
What I love the most about this black-eyed peas curry (chavali usal) is the simplicity of this dish and the bold flavours that pair so well with rice, roti, bhakri & even pav (Indian bread).
Recipe Video
ingredients
Black Eyed Peas (Chavali / Lobia) – To make this curry we need to soak the peas in water overnight for approx 4-5 hours. It helps in cooking these legumes faster and avoids unnecessary bloating too.
Onion & Tomato – This is the base for this dish. I have finely chopped the onions and pureed the tomatoes. You can also use canned tomatoes here.
Spices – Along with powdered spices, we will also need some whole spices like cinnamon, bay leaf, cloves, cumin seeds & green cardamon. Powder spices include coriander-cumin powder, red chilli powder, turmeric powder, and garam masala.
Kasuri Methi (Dry Fenugreek) – To enhance the taste of this dish I have added a tablespoon of kasuri methi. In case you cannot find kasuri methi, skip it.
Seasoning – I have used half a teaspoon of sugar here to balance the tartness of the tomatoes. It is optional, however, it also helps to balance the taste of this curry. Salt is added for taste.
Oil – I have used sunflower oil for making this curry
Others – We will also require finely chopped green chillies and roughly crushed ginger-garlic paste.
Frequently Asked Questions
Is it necessary to soak the black-eyed peas?
It is not necessary but is highly recommended as it helps to cook the peas faster and prevents bloating.
Soaking for 7-8 hours is recommended. In case you forget to soak them. Soak them using hot boiling water for 1-2 hours. Cover the pan with a lid.
Can I use canned black-eyed peas?
Yes, you can use canned peas for a quicker version. However, make sure to rinse the peas properly before adding them to the masala.
Is Black Eyed Peas curry good for weight loss?
Yes, being rich in protein & fiber helps to keep you fuller for a long time. It is also low in fat packed with essential vitamins and very nutritious.
How do I thicken my Black Eyed Peas Curry if it gets watery?
Mash some of the peas using the back of the spoons which helps thicken the gravy. Alternatively, simmer it uncovered till the curry thickens.
What can I substitute black-eyed peas with?
You can use rajma (kidney beans), chickpeas or green mung beans.
Variations
Black Eyed peas Curry (Maharashtrian Chavali Chi Usal) is such a versatile dish allowing several variations depending on your preference.
Maharashtrian Variation – You can add grated coconut or coconut milk to the curry which adds a creamy texture to the curry without adding cream. Also, it gives rich flavours which pair best with jowar bhakri.
With Leafy Greens – To enhance the nutritional value more, you can add green leafy vegetables like spinach, methi (fenugreek) or kale to this curry.
Dry Lobia Masala – The dry or semi-dry version of this curry makes it perfect to carry it for lunch box for the office or school. Reduce the water while cooking and simmer till you get the correct consistency required. The dry version of these black-eyed peas pairs best with phulka, paratha, naan and puri.
Serving Suggestions
With Steamed Rice – This chavali usal (black-eyed peas curry) pairs best with hot steamed rice along with a side of pickle, salad & papad making it a comforting and filling meal.
With Flatbreads – You can serve this curry along with chapati, phulka, tawa paratha, naan and puri.
With Jeera Rice & Pulao (Pilaf) – For a more indulgent meal, you can pair this lobia masala (black-eyed peas ) with flavourful jeera rice (cumin rice) or with vegetable pulao (pilaf)
With Bread – This curry also tastes best with bread (pav).
Storage Options
Black Eyed PeasCurry stays good for 4-5 days in the refrigerator. Reheat adding some water as the beans tend to soak the curry.
Related Recipes
More Legumes Recipes
Green Moong Dal Curry (Green Mung Beans), Matki Usal (Moth Bean Curry), Valache Birde (Field Bean Curry), Chickpea Curry (Chole Masala), Chana Masala (Black Chickpeas Curry)
How to make Black Eyed Peas Curry (Maharashtrian Chavali Chi Usal)
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Recipe Card
Black Eyed Peas Curry Recipe | Easy Chavali Usal (Lobia Masala)
Ingredients
- 250 grams Black Eyed Peas (Chavali)
- 1 large Onion, finely chopped
- 1 large Tomato, pureed
- 3 Cloves
- 3 Green Cardamons
- 1 inch Cinamon Stick
- 1 Bay Leaf
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger-Garlic Paste
- 2 Green Chillies
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kasuri Methi (Dry Fenugreek)
- 1/2 teaspoon Sugar, to balance the tartness of tomatoes
- Salt to taste
- 2 tablespoons Coriander Leaves, to garnish
- 2 tablespoons Oil
Instructions
To Soak & Cook Peas
- Soak 250 grams of black-eyed peas overnight or for 6-8 hours. If you do not have time to soak, soak them in hot water for about 30 minutes to an hour.
- Once soaked, discard the water and wash them a couple of times.
- Add 3 cups of water and pressure cook for 2 whistles.
To Make Curry
- Heat oil in a saucepan or kadai, add cloves, cinnamon stick, green cardamon, bay leaf and cumin seeds. Let the cumin seeds sizzle a bit.
- Add finely chopped onions and let them cook for 5 minutes.
- Add finely chopped green chillies.
- Add ginger-garlic paste and cook the onions till they turn golden brown in colour.
- Add tomato puree, you can also add canned tomatoes here.
- Mix well and cook tomatoes till oil starts to separate.
- Add spices, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder and salt to taste.
- Add 1/4th cup of water to prevent spices from burning.
- Let this masala cook till you see oil floating on top, stir frequently in between.
- Add the cooked peas (chavali).
- Add 2 cups of water for the gravy.
- Add turmeric powder and sugar(optional).
- Cover & let the curry simmer for 10 minutes.
- Lastly, add kasuri methi (dry fenugreek) and garnish with finely chopped coriander leaves. Squeez some lemon juice for that extra zing while serving.
- Delicious & healthy black-eyed peas curry (chavali chi usal) is ready. Serve it with rice or roti. Makes a complete balanced meal.
