Chavli in Coconut-Cashewnut Gravy

Cook the melt in the mouth, vitamin and fibre rich Lobia [Chavli / Black-eyed Beans] with this easy to make Chavli in Coconut-Cashewnut Gravy Recipe. You can serve it with Indian bread or douse on rice. The biggest advantage is you can serve it at any meal – breakfast, lunch or dinner.

Serves: 4 to 6 Persons

Prep. Time: 30 Mins + Soaking

Cooking Time: 55 to 60 Mins

Ingredients:

[ Standard Measure : 1 cup = 250 ml ]

• Chavli [Black-eyed Beans]– 1 cup
• Onion¹ (finely chopped) – 1 medium
• Tomato (finely chopped) – 1 large
• For the Masala Paste:
  • Coconut (freshly grated) – 1/3 cup
  • Cashew Nuts – 4 to 5 (whole)
  • Onion² (sliced) – 1 medium
  • Garlic – 2 to 3 cloves
  • Corriander Seeds – 2 tsp.
  • Cumin Seeds – 1 tsp.
  • Kashmiri Red Chilly Powder – 1 tsp.
  • Garam Masala Powder – ¼ tsp.
  • Turmeric Powder – ¼ tsp.
• For the tempering:
  • Curry Leaves – 10 to 12
  • Mustard Seeds – ½ tsp.
  • Asafoetida – a pinch
  • Oil¹ – 1 tbsp.
• Oil² – 1 tsp.
• Salt – 1 tsp. or to taste

Step 1:     Wash and soak the lobia overnight. The next day take 3 cups water in a pressure cooker / pan and drain and add the beans to it. Add 1 tsp. salt and put on the lid and cook on high heat till the first whistle and then on low heat for another whistle. Switch off the heat and let the pressure release naturally.

Step 2:     The next day heat ½ tsp. of oil² in a pan and roast the grated coconut till light golden on low heat. Then transfer to a plate. Then add another ½ tsp. oil² to the same pan and roast the garlic and sliced onion² on medium heat till light golden. Transfer to the plate and cool.

Step 3:     Grind the roasted ingredients along with the corriander seeds, cumin seeds, chilly powder, garam masala powder, turmeric and cashew nuts using a little water.

Step 4:     Heat a tsp. of oil in a vessel and sauté the chopped onion¹ till translucent on medium heat. Then add the tomato and sauté till soft.

Step 5:     Drain and add the chavli and the liquids as needed. Then add the ground masala paste. Cook covered on medium heat for 12 to 15 minutes. Then check for salt and add if required.

Step 6:     Take 1 tbsp. Oil¹ in a tadka pan and heat. When hot add the mustard seeds, hing and curry leaves. When it starts spluttering (be careful not to burn yourself), take it off the heat and pour onto the cooked chavli. Immediately, cover with a lid and keep aside for 5 to 10 minutes before serving.

Ingredients:

• I just started using a new Meyer Pan. Hence the cross with the oil 🙂
• This is a modified version of a recipe shared to me by my friend Natasha Noronha, Margao, Goa.