Chawli Veg Recipes of India: Easy & Delicious Dishes

Chawli, also known as black-eyed peas, is a humble yet incredibly versatile legume cherished across India. Packed with protein and fiber, chawli is a staple ingredient in many Indian households, especially during the monsoon and winter seasons.

These legumes soak up spices beautifully, transforming simple dishes into comforting meals that warm the soul. Indian chawli veg recipes showcase the rich culinary heritage of the country, combining earthy flavors, aromatic spices, and fresh vegetables to create hearty and wholesome dishes.

Whether you’re a seasoned cook or a curious foodie, exploring these recipes will open doors to a world of taste and nutrition.

From the tangy and spicy chawli curry of Maharashtra to the wholesome chawli pulao or the refreshing chawli salad, these recipes prove that healthy eating can be delicious and exciting. If you’re looking to add more plant-based meals to your rotation or simply want to enjoy authentic Indian flavors, chawli veg recipes are a perfect choice.

Why You’ll Love This Recipe

Chawli veg recipes offer a perfect balance of nutrition and flavor. These dishes are high in protein, making them a great meat alternative for vegetarians and vegans.

The combination of spices and vegetables enhances the natural earthiness of the black-eyed peas, resulting in deeply satisfying meals.

Additionally, chawli is budget-friendly and widely available, making these recipes accessible to everyone. The cooking methods are straightforward, ideal for both beginners and experienced cooks eager to try traditional Indian home-style dishes.

You’ll also appreciate the versatility — chawli can be made into curries, stir-fries, rice dishes, and more, allowing you to enjoy it in multiple ways throughout the week.

Ingredients

• 1 cup dried chawli (black-eyed peas) (soaked overnight)
• 2 tablespoons oil (mustard oil preferred for authentic flavor)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, slit (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (optional)
• 1 teaspoon garam masala
• Salt to taste
• 2 cups mixed vegetables (carrots, peas, bell peppers, beans)
• Fresh coriander leaves for garnish
• Water as needed

Equipment

• Large bowl (for soaking chawli)
• Pressure cooker or large pot
• Deep frying pan or kadhai
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Serving bowls

Instructions

1. Soak the chawli: Rinse the dried black-eyed peas thoroughly and soak them in enough water overnight or for at least 8 hours. This softens the beans and reduces cooking time.
2. Cook the chawli: Drain the soaked peas and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Pressure cook for about 3-4 whistles or until the chawli is tender but not mushy. If using a pot, simmer for 45-60 minutes until cooked. Set aside.
3. Prepare the tempering: Heat oil in a deep frying pan or kadhai over medium heat. Add cumin seeds and let them splutter.
4. Sauté onions and spices: Add finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until fragrant.
5. Add tomatoes and dry spices: Mix in the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and oil starts to separate from the masala.
6. Add mixed vegetables: Toss in the chopped mixed vegetables and sauté for 3-4 minutes, allowing them to soften slightly.
7. Combine chawli and masala: Add the cooked chawli (with the remaining water) to the pan. Stir well to combine all ingredients. Adjust consistency by adding water if needed.
8. Simmer and finish: Cover and simmer the curry on low heat for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking. Sprinkle garam masala and mix gently.
9. Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice, roti, or paratha.

Tips & Variations

For best results, soak the chawli overnight to ensure even cooking and better digestibility.

If you prefer a tangier flavor, add a teaspoon of tamarind paste or a squeeze of lemon juice at the end of cooking.

For a richer version, stir in a tablespoon of fresh grated coconut or a splash of coconut milk before serving.

Try adding different vegetables like spinach or kale for extra nutrition and color.

Nutrition Facts

Serving Suggestions

Chawli veg curry pairs wonderfully with traditional Indian breads like Lamonica’S Pizza Dough Recipe (which you can adapt for roti) or simple steamed basmati rice. For a lighter meal, serve it with a fresh cucumber and tomato salad.

You can also enjoy chawli with Low Fodmap Appetizer Recipes to complement the flavors and textures.

For a more indulgent meal, try pairing chawli dishes with a side of Honey Raisin Challah Recipe or a refreshing yogurt raita flavored with mint and cumin.

Conclusion

Chawli veg recipes from India showcase the beauty of simple ingredients transformed into flavorful, nutritious meals. With their rich protein content and versatility, black-eyed peas are a fantastic addition to any diet, offering heartiness without heaviness.

These recipes highlight the magic of Indian spices and fresh vegetables, creating dishes that are both comforting and exciting.

Whether you’re cooking for family or experimenting with new flavors, chawli dishes provide an excellent way to explore Indian cuisine while nourishing your body. Don’t hesitate to customize the recipes with your favorite veggies or spice levels.

Dive into the world of Indian cooking and enjoy the wholesome goodness of chawli in your kitchen!

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