Chavlichi Usal – Black Eyed Pea Cilantro Curry
This Black-Eyed Pea Cilantro Curry is a vegan Indian dish that bursts with creaminess in every bite. It pairs perfectly with rice for a warm and filling lunch.
Servings: 4 people
Calories: 132kcal
Ingredients
Masala Ingredients
- 1/2 cup cilantro leaves
- 1/2 cup frozen grated coconut defrosted
- 1/2 teaspoon cumin seeds
- 2 small green chiles
Curry Ingredients
- 1 cup black eyed peas soaked overnight
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon ground turmeric
- 1/4 teaspoon asafoetida
- 1/4 teaspoon red chile powder cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon sugar
- salt to taste
Instructions
- Place peas in a large pot of water. Boil until tender, approximately 45 minutes. Drain, but reserve the water the peas are cooked in.
- In a food processor, grind cilantro, coconut, cumin seed, chiles and 1 cup water until smooth.
- In a wok or deep skillet, heat oil.
- Add mustard seeds. When they start popping, reduce heat to low.
- Add asoefetida and turmeric.
- Add masala paste and heat thoroughly for 5 minutes.
- Add cooked peas and 1 cup of the cooking water. Simmer for 10 minutes, until thickened.
- Add chile powder, garam masala, sugar and salt. Stir to combine.
- Serve with rice or paratha.
Notes
You can also cook the peas in a pressure cooker or Instant Pot.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 80mg | Potassium: 186mg | Fiber: 5g | Sugar: 4g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg
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