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Black Eye Beans Curry / Chawli Curry

Updated: Feb 8

A delicious pulses curry , very simple and quick. The black eye beans are soaked for 4 to 5 hrs or can be soaked previous night. Then you can either boil with just enough water or pressure cook with just enough water for one whistle on high.

Basic spices are ground to a paste for the wet masala and to this recipe few green chillies, garlic cloves and coconut milk is added to this curry.


250 gms of black eye beans

boil and cook till done. reserving the water

few curry leaves around 7 to 8

5 cloves garlic

1/4 cup finely chopped coriander leaves

200 ml coconut milk

For the ground masala

1/4 tsp mustard seeds

1 tsp cumin seeds

2 cloves of garlic

3 kashmiri chillies

grind this masala with little bit of water and small ball of tamarind.

Ingredients 2

2 tbsp oil

4 to 5 slit green chillies

1 soup cube


Add oil, once hot add in the mashed garlic cloves ,stir fry lightly. Add in the curry leaves , add the ground masala and fry well. Add some of the chawli reserved water/stock.Allow to come to a boil. Add one crushed soup cube. Alow this masala to cook a bit. Then add the coconut milk and reserved chawli water ,mix well.

Add the chawli ,slit green chillies, salt and lastly finely chopped coriander leaves.

Mix it well and allow to cook for another 15 to 20 mins.

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