Gujarati Style Chawli ki Sabji (Gujarati Lobia Curry)

Gujarati Style Chawli ki Sabji Recipe – How to make Gujarati Chawli ki Sabji

Inspiration of Gujarati Chawli ki Sabji:

Gujaratis will often refer to dal-bhat (rice)-rotli (roti)-saak (curry) as their everyday meal. We Gujarati’s follow dietary rules strictly and hence strict restrictions on permissible combination of dishes. For example, if kadhi is to be served, then a lentil preparation such as Chutti dal, Chawli ki sabji, Vaal, or Mug ni dal will also be included.

My inspiration of Gujarati Chawli ki Sabji came from my Grandma’s kitchen. Usage of Jaggery and Ginger, Garlic, Green chilli paste is few of the key ingredients which gives this curry a different taste.

Origin of Gujarati Chawli ki Sabji:

Like I have used Chawli here for Gujarati Chawli ki Sabji, black eyed beans are used in many different ways in various parts of India. And it has different name in different states of India. I tried to put them together below.

Northern India: Lobia Bean is commonly used across India. In Northern part of India, black-eyed peas are called lobia or rongi and cooked like Daal, served with boiled rice.

Maharashtra: Black eyed peas are called chawli and made into a curry called chawli amti or chawli usal.

Karnataka: Chawli ki sabji is called alsande kallu and used in the preparation of huli, a popular type of curry.

Tamil Nadu: Chawli is called Karamani or thattapayaru and used in various recipes, including being boiled and made into a salad-like sundal.

Andhra Pradesh: Black eyed beans are used to make vadas.

How long do you soak black-eyed peas before you cook them?

To make dishes like Gujarati Chawli ki Sabji and many other dishes we must boild Black Eyed Peas (Chawli / Lobia). Follow below steps to boil black eyed peas:

• Soak black eyed peas overnight or at least for 4-5 hours, preferably in warm water.
• Drain beans and rinse under cold water.

How long does it take to boil black eyed peas / lobia / Chawli on the stove?

Boiling in a Pan:

• In a large pot over medium heat add beans.
• Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender

Pressure Cooker Method:

• Pressure cook soaked black eyed peas (Lobia/Chawli) for 4-5 whistels on medium heat.

Nutritional Fact:

I love Gujarati Chawli ki Sabji because, Lobia beans is a decent source of complex starches, fiber and numberous fundamental nutrients and minerals. Gujarati Chawli ki Sabji helps support digestion and since Lobia is good source of protein it also helps in maintaining a healthy weight.

Lobia Beans contains large amount of Vitamin A. In a single serving of Gujarati Chawli ki Sabji , one fourth of a typical adults daily Vitamin A requirement is met whichi helps in Healthy Eyes and Skin.

Some Interesting Recipes:

1. Kathiyawadi (Gujarati) style Dhokli nu Shaak Recipe
2. Bajra Na Rotla Recipe
3. Gujarati Leftover rice recipe (Vagharelo Bhaat)

Gujarati Style Chowli ki Sabji – Step by Step recipe with photos

1. Rinse the black eyed beans/lobia in water first and then soak in enough water overnight or for 7 to 8 hours. Next day drain all the water. Rinse the beans in fresh water and then add them to a pan or pressure cooker. You can also cook the beans without soaking them. In this case, you need to cook them for a longer time.

2. Then add 1 cup of fresh water + ¼ teaspoon salt. Mix well. Pressure cook them for 3-4 whistles. Let pressure cooker cool down. Once cooker is cooled down, check if chawli is Al Dante (meaning just about cooked). Ensure they don’t overcook or become too soft. Drain and keep the cooked lobia beans aside. Above, Left image shows beans before pressure cooked and after pressure cooked.

3. Now, Heat oil in a pan. Once oil is hot, add mustard seeds and allow them to crackle.

4. As soon as mustard seeds splutter, add asafoetida followed by Ginger, Green chilli and Garlic paste. Optionally you can also add Ginger Garlic paste and add whole Green chillies. But grinding them to paste will bring in authentic flavours of Gujarati Chawli ki Sabji.

5. Add Turmeric powder and saute for 1 more minute, then add chopped tomato and Mix well. Add salt and cook tomatoes until they are soft

6. Cook tomatoes until they are soft. Now add 1 tsp Coriander Powder, 1/2 tsp cumin powder, 1 tsp red chilli powder (increase the amount if you like more spicy) and saute for 2 minutes. This will help masalas roast properly and natural oils from dry masala will be released.

7. Once masalas are mixed well, the gravy will look something like below. This is the right time to add jaggery and 1/2 cup water. Water measurement can be adjusted as per your liking and same is for jaggery. It is completely fine to avoid jaggery if you don’t like little sweetness in your curry.

8. After 1 minute of sauteing the masala, add chawli, mix well. Cover and cook for another 3-4 minutes.

9. After opening the lid, add Garam masala, give it a mix and let curry boil for 2 more minutes with open lid.

10. Finally garnish the curry with Coriander and your Gujarati Chawli ki Sabji is ready. Do let us know how was it in comment section.