Safed Chawli Chi Usal is a simple vegetable preparation from the Maharashtrian cuisine. The use of minimum spices and the unique flavour of the chawli itself, makes this vegetable preparation absolutely delicious. It is a regular preparation at my home and loved by all.

Cowpeas or Black Eyed Beans are specific type of oval bean with a black eye on it. It is widely popular for its nice flavour and taste. Nutritional benefits of cowpeas are many, ranging from benefiting the cholestrol levels to fighting hair loss. As there are many a health benefits of this bean, it’s nutritional value is naturally very high.

If you like this vegetable, do take a look at the following recipes too….

1) Laal Chawli Chi Paatal Bhaaji

2) Kaale Vaataanyachi Usal

3) Mataar Chi Usal


  • 1 1/2 cups Soaked White Black Eyed Beans (3/4 cup beans when soaked overnight will yield approximately double the quantity)
  • 1 Potato…… Cubed
  • 2 medium Onions ….. Chopped finely
  • 1 small Tomato …… Chopped finely
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Corriander Powder
  • 1/4 cup Fresh Grated Coconut
  • 1/4 cup Corriander Leaves for garnishing
  • Salt to taste

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 Green Chilly …… Chopped into medium pieces
  • 1 sprig Curry Leaves


  1. To make the Safed Chawli Chi Usal, first wash thoroughly and soak the Chawli overnight in sufficient water.
  2. In the meantime, heat a pressure pan, and add the oil to it.
  3. When the oil heats up, add the mustard seeds to it. As soon as they splutter, add the asafoetida and mix well.
  4. Now add the chopped green chillies and curry leaves. Mix well.
  5. Add the chopped onions and saute till they turn translucent.
  6. Add the ginger garlic paste and saute. Now add the turmeric powder, red chilli powder and the corriander powder and saute.
  7. Add the chopped tomatoes and saute for a while.
  8. When they turn mushy, add the cubed potatoes and the soaked chawli. Mix well and add sufficient water almost till the level of the vegetable.
  9. Cook in pressure pan for 3 whistles and then for 3-5 minutes on low flame.
  10. When the pressure goes down, uncover and add salt to taste.
  11. Add the grated coconut and boil the vegetable. Simmer for a while. Add little more water if required to get a thick gravy.
  12. Transfer the Safed Chawli Chi Usal to a serving bowl and garnish with chopped coriander leaves.
  13. Serve with hot phulkas or with some Moong Daal Fry and hot steamed rice.
  14. Do serve some Gaajar Flower Taaja Loncha and some Mulyaachi Koshimbir by the side too.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


      1. Sure, now will have to make it soon! 😊 The thing is, I make it by instincts n to blog I have to measure and give perfect measuremts and tips. Photography done long back, but didn’t publish recipe. Now will do it again!

        Liked by 2 people

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