Chawli Chi Usal
Sprouted black-eyed pea usal with kokum brightness. Humble dal, done properly, beats most fancy curries. Pour over rice or dunk rotis straight into the bowl.
Ingredients
- Ginger Garlic Paste1 tbsp
- Garam Masala1/2 tsp
- Saltto taste
- Onion1, finely chopped
- Tomato2, chopped
- Green Chili1-2, slit
- Cumin Seeds1 tsp
- Ghee2 tbsp
- Turmeric Powder1/2 tsp
- Curry Leaves2 sprigs
- Black-Eyed Peas1 cup, soaked overnight
- Grated Coconut1 cup
- Kokum6-8 pieces
Optional extras
- Fresh Cilantro2 tbsp, chopped
Instructions
- 1
Cook the black-eyed peas in a generous amount of water with turmeric and salt, skimming the foam, until each grain surrenders.
- 2
Beat the dal with a wire whisk until silky, adding hot water to a pouring consistency.
- 3
Warm the ghee, drop in cumin and mustard seeds if using, and let them pop before the onions go in.
- 4
Add the grated coconut to the pan and cook till jammy, then tip everything into the dal and simmer ten minutes so the flavours marry.
- 5
Swirl in a spoon of ghee, scatter cilantro and serve with lemon on the side.
Chef's tip
Don't crowd the pan; steam is the enemy of the browning that builds flavour.
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