Brown Black-Eyed Beans Curry / Chavalichi Usal

The variety that you find in Indian lentils is mind-boggling. Generally, I have always bought black-eyed beans (Kaaramani) in white (colour). This time, the store also had the brown variety and that reminded me of the colour of Usal that I used to have in Mumbai. I instantly knew that I wanted to work with this ingredient. Black-eyed beans are a great source of protein and commonly used in Maharashtrian and Konkani cooking. This recipe tastes awesome with rotis and gets done in no time.

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 1 cup brown black-eyed beans (soaked overnight)
  • 2 medium-sized onions, finely chopped
  • 2 tsp goda masala (This is a Maharashtrian specialty masala). If you do not have this, use 2 tsp of Garam masala.
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 3 tbsp roasted coconut paste
  • 1 tbsp ginger-garlic paste
  • Salt to taste
  • 1/4 cup freshly chopped coriander
  • 1/2 tsp asafoetida (optional)
  • 2 bay leaves (optional)
  • 4 tbsp oil

Brown black eyed beans curry

Brown black eyed beans curry


Method:

  • Soak the brown black-eyed beans in warm water for minimum 6-8 hrs.
  • Brown black eyed beans rinse

    Brown black eyed beans rinse

  • Strain all the water from the beans as shown above. They should have fluffed up well.
  • Roast the grated coconut on medium flame till the coconut turns slightly brown.
  • Grind this into a smooth paste using some water.
  • Heat oil in a pressure cooker. Add the bay leaves and the onion and sauté till golden brown.
  • Then add the asafoetida, turmeric powder, the coconut paste, all the masala, and ginger-garlic paste and sauté well.
  • Now add the brown black-eyed beans, salt, around 1.5 cups of water and mix well.
  • Close the lid of the pressure cooker and give it 5 whistles on low flame. Then switch off the flame.
  • Once the pressure is released completely, open the cooker and mix it well. If the water is less, add some water and mix.
  • Garnish the curry with coriander leaves before serving. Serve it hot with rotis.

Tips:

  • It is important to soak the daal for at least 6-8 hours.
  • Once the daal is cooked, adjust the consistency by adding some water.
  • For those staying in Singapore, the beans are available in Mustafa or most of the Indian grocery stores.

Sol Kadhi / Kokum Curry

Kokum is a dark red coloured fruit with a sweet and sour taste. The dried outer cover of the fruit serves as the main ingredient for this drink which is a perfect cooler for warm summer days. It is also good for digestion and is commonly found in the Goan, Konkani and Malvani thalis as a side dish.

Recipe for Sol Kadhi/Kokum Curry


Serves :4
Ingredients :

  • 10-12 kokum pieces dissolved in around 1/2 cup hot water
  • 2 cups coconut milk
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4-5 garlic cloves, crushed
  • 2 red chillies
  • 1 sprig of curry leaves
  • A pinch of asafoetida
  • 2 tbsp oil
  • Coriander leaves for garnish
  • Salt to taste

Sol Kadhi

Sol Kadhi


Method:

  • Soak the kokum in 1/2 cup of hot water for 30 minutes
  • Crush and squeeze the kokum through a strainer to make kokum extract
  • Add 2 cups of water and salt to this kokum extract. Mix well and taste
  • Now add coconut milk. Do this in batches. Ideally, you want to balance the sour taste of the kokum with the sweetness of the coconut milk.
  • Now for the tempering, heat oil in a small tempering pan
  • Add the mustard seeds in the oil and let them splutter followed by the cumin seeds
  • Next add the garlic, asafoetida, red chillies, curry leaves and fry
  • Pour this tempering immediately into the kokum and coconut milk mixture
  • Serve straight away or serve cold. I would recommend for refrigerating it for around one hour.
  • Garnish with coriander leaves before serving

Tips :

  • Any leftover sol kadhi should be kept in the fridge because there are chances of coconut milk spoling in hot weather
  • Refrigerating sol kadhi may cause the fat in the coconut milk to congeal. If this happens, warm it while stirring occasionally and the the fat will dissolve
  • You can use either home made or the ready made coconut milk. I used the latter for this preparation.
  • For those staying in Singapore, kokum is available in Mustafa.
  • Sol kadhi will pair well with this dish made with Black eyed beans