Chawli Amti | Maharashtrian Black Eyed Peas Curry

Chavli Amti is a famous Maharashtrian dish. It is prepared from black eyes peas known as lobia in Hindi, chavli or chawli in Marathi, karamani/thatta payar in Tamil. Cooked black eyes peas are simmered in a gravy of onion, tomato, coconut and a blend of fresh aromatic spices. I had a packet of this peas and was wondering how to use it up other than making sundal. I googled for recipes and found this amti recipe in many blogs. I finalized on this recipe from Tickling Palates. Serve this curry hot with a bowl of rice or any Indian flat bread.

Chawli Amti

Maharashtrian delicacy made from black eyes chickpeas cooked in onion-tomato and coconut-spices masala

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Black eyed peas / Karamani – 1 cup
• Onion – 1 big finely chopped
• Tomato – 1 big finely chopped
• Curry powder – 1 1/2 tsp
• Mustard seeds – 1 tsp
• Asafoetida / Hing – 1/4 tsp
• Turmeric powder – 1/2 tsp
• Sugar – 1 tsp
• Curry leaves – 1 sprig
• Oil – 2 tbsp
• Salt – to taste

For the masala

• Onion – 1 small roughly chopped
• Channa dal – 1 tsp
• Urad dal – 1 tsp
• Whole coriander seeds – 1 tsp
• Cumin seeds – 1 tsp
• Whole dry red chillies – 4 to 5
• Fenugreek – 1/2 tsp
• Grated coconut – 1/4 cup
• Oil – 1/2 tbsp

Instructions

• Soak black eyed peas for overnight. Discard the water used for soaking and using fresh water and pressure cook for 2-3 whistles. The peas should be cooked but firm and not mushy.
• Heat oil in pan and add all the ingredients for the masala paste. Fry them till they are lightly roasted on medium flame. When cooled down, grind to a smooth paste using little water and keep aside.
• Heat a pan with oil. Pop mustard seeds and add hing, curry leaves and turmeric powder. Then add onions and cook till the onion turns translucent and soft.
• Now add the tomatoes, sugar and cook till it becomes mushy. Add curry powder, ground masala paste, salt and fry for 2-3 minutes.
• Add the cooked peas along with the water and bring to boil. Add little water if needed and simmer for 5-7 minutes. Garnish with coriander leaves.

Notes

• You can use garam masala or even sambar powder instead of curry powder.

Course: Side Dish

Cuisine: Indian