Name: Maharashtrian Chawli Chi Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 405 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Cowpeas, soaked overnight; ½ Onion, finely chopped; ½ Tomato, finely chopped; 2½ Garlic, crushed cloves; 4 Curry Leaves; ½ tsp Mustard Seeds; ¾ tsp Goda Masala, authentic Maharashtrian blend; ½ tsp Red Chilli Powder; ¼ tsp Ground Turmeric; 1 tbsp Cooking Oil; 1 tbsp Coriander Leaves, chopped for garnish; 1 cup Water; ½ tsp Salt

6 hr 45 mintotal

45 min hands-on6 hr hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Pressure cook the soaked cowpeas with a portion of the water and a pinch of salt for 3 whistles. Do not overcook; they should hold their shape.
Heat oil in a pan. Add mustard seeds and let them pop. Add crushed garlic and curry leaves, sautéing for a few seconds until fragrant.
Add chopped onions and sauté until they turn translucent and golden.
Add chopped tomatoes, turmeric powder, red chilli powder, and Goda Masala. Cook until the tomatoes are completely soft and oil separates from the masala.
Add the boiled cowpeas along with its remaining water. Season with salt.
Cover and simmer on low heat for 5-7 minutes to allow the beans to absorb the flavors.
5–7 min
Garnish with freshly chopped coriander and serve hot.

How to tell it's done

Tender, earthy beans enveloped in a light, spiced, slightly coarse onion-tomato gravy.

Getting it right

Tip

If you don't have Goda Masala, you can substitute it with a mix of Garam Masala and a pinch of roasted dry coconut powder, though Goda Masala gives the authentic flavor.

What to serve it with

Serve with hot Phulkas, a side of chopped onions, and a wedge of lemon.

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