Authentic Chavali Beans Recipe – Goda Masala & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Chavali Beans Recipe – Goda Masala & Coconut Flavors

Introduction

Oh, Chavali Beans! This dish holds such a special place in my heart. It reminds me of my aaji (grandmother) and the comforting aromas that would fill her kitchen. It’s a simple, rustic Maharashtrian recipe, packed with flavour and goodness. I’m so excited to share this authentic Chavali Beans recipe with you – it’s truly a taste of home!

Why You’ll Love This Recipe

This Chavali Beans recipe isn’t just delicious, it’s also incredibly satisfying. The earthy beans are beautifully complemented by the warm spices, sweet jaggery, and fresh coconut. It’s a relatively quick and easy dish to make, perfect for a weeknight meal, and it’s wonderfully versatile. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this flavourful dish:

• 1 cup Chavali Beans (Black Eyed Beans)
• 1 tablespoon Fresh Scraped Coconut
• ½ – 1 teaspoon Chilli Powder (adjust to your spice preference)
• 1 tablespoon Crushed Jaggery
• 1 teaspoon Chopped Coriander
• ½ teaspoon Goda Masala
• 1 teaspoon Oil
• ½ teaspoon Mustard Seeds
• ½ teaspoon Cumin Seeds
• ¼ teaspoon Turmeric Powder
• A pinch of Asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chavali Beans (Black-Eyed Peas) – A Nutritional Powerhouse: These aren’t just tasty, they’re incredibly good for you! They’re packed with protein, fiber, and essential nutrients.
• Goda Masala – The Secret to Maharashtrian Flavor: This is a special spice blend from Maharashtra, and it really makes the dish. It’s a complex mix of spices, and adds a unique depth of flavour. You can find it at Indian grocery stores or online.
• Fresh Coconut – Enhancing the Texture and Taste: Freshly scraped coconut is best, but you can use desiccated coconut in a pinch (about 2 tablespoons). It adds a lovely sweetness and texture.

Regional Variations in Black-Eyed Bean Dishes

Black-eyed beans are popular across India, but preparations vary. In Karnataka, you’ll find Chavli Usli, a dry stir-fry. Further south, in Tamil Nadu, they’re often used in poriyals. This Maharashtrian version, with its Goda Masala and coconut, is quite distinct and my absolute favourite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chavali beans thoroughly under cold water. Then, soak them in plenty of water for 6-8 hours. This helps them cook evenly and become nice and tender.
2. Once soaked, drain the beans, discarding any stones or any beans that look particularly hard or shrivelled.
3. Now, for the pressure cooking! Add the drained beans to your pressure cooker with enough water – about 2.5 cm (1 inch) above the bean level. Pressure cook for 1 whistle, then reduce the heat and simmer for 5-7 minutes. Let the pressure release naturally. This is key for perfectly cooked beans!
4. While the beans are cooking, let’s get the tadka (tempering) ready. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
5. Next, add the cumin seeds, turmeric powder, and a tiny pinch of asafoetida. Sauté for a few seconds until fragrant.
6. Now, add the cooked beans (along with the stock they cooked in!) to the pan. Mix well to coat the beans with the spices.
7. Stir in the salt, crushed jaggery, chilli powder, coconut, coriander, and Goda Masala. Simmer for about 10 minutes, adding a little water if the mixture gets too dry. You want a nice, slightly saucy consistency.
8. And that’s it! Serve hot with roti or steamed rice.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the beans.
• Adjust the chilli powder to your liking. I like a little kick, but you can reduce it if you prefer a milder flavour.
• If you don’t have a pressure cooker, you can cook the beans in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Makarsankranti/Pongal): My family loves to serve this with a side of puran poli during Makarsankranti. It’s a perfect festive meal!

Serving Suggestions

This Chavali Beans dish is incredibly versatile. It’s fantastic with:

• Roti (Indian flatbread)
• Steamed Rice
• A side of yogurt (for a cooling contrast)
• A simple onion and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are Chavali Beans and are they healthy?

Chavali Beans, also known as black-eyed peas, are a type of legume. They’re incredibly healthy, packed with protein, fiber, and essential vitamins and minerals.

Can I use dried black-eyed peas instead of fresh Chavali?

Yes, you can! You’ll need to soak them for a longer period – at least overnight – and the cooking time may be slightly longer.

What is Goda Masala and where can I find it?

Goda Masala is a unique Maharashtrian spice blend. You can find it at Indian grocery stores or online retailers.

How can I adjust the spice level of this dish?

Simply adjust the amount of chilli powder you use. Start with ½ teaspoon and add more to taste.

Can this dish be made in an Instant Pot?

Absolutely! Cook the beans with 3 cups of water for about 20-25 minutes on high pressure, followed by a natural pressure release. Then, proceed with the tadka and simmering steps as described above.