Chawali Curry Ingredients

2 teaspoons cayenne pepper

salt to taste

1 tablespoon tamarind pulp

1/2 tablespoon palm sugar

1/2 tablespoon caraway seeds

2 tablespoons chickpea flour (besan)

2 tablespoons cooking oil

1 cup black-eyed peas

4 teaspoons fresh cilantro leaves

1/2 teaspoon ground turmeric

4 sprigs of curry leaves

How to Prepare Chawali Curry

1: Pressure Cook the Black-Eyed Peas

Rinse the black-eyed peas and place them in a pressure cooker with water. Allow it to cook on high heat until the first whistle, then reduce the heat to medium and cook for an additional 15-20 minutes. Turn off the stove and wait for the pressure to naturally release.

2: Create a Paste

Heat cooking oil in a pan, add caraway seeds, and then introduce curry leaves, allowing them to sizzle. Add chickpea flour and roast it until aromatic. Incorporate water to create a smooth paste. To this paste, add ground turmeric, cayenne pepper, and salt. Allow it to simmer.

3: Add the Black-Eyed Peas

Combine the cooked black-eyed peas, along with their cooking liquid, into the prepared paste. Also, introduce tamarind pulp, palm sugar, and additional water if needed, depending on your desired gravy consistency.

4: Serve While Hot

Turn off the heat and sprinkle fresh cilantro leaves. Serve promptly to prevent the gravy from thickening too quickly.