Alsanyachi Bhaji
A comforting Maharashtrian curry made with tender cowpeas simmered in a fragrant coconut and spice gravy. This rustic dish, also known as Chawli Usal, is a perfect wholesome meal when served with hot chapatis or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Cowpeas
- b.Drain the overnight-soaked cowpeas and rinse them well.
- c.Transfer the cowpeas to a pressure cooker. Add 2 cups of fresh water and a pinch of salt.
- d.Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until they are soft but still hold their shape.
- e.Allow the pressure to release naturally. Do not discard the cooking water; set it aside with the cooked cowpeas.
- 2
Step 2
- a.Prepare the 'Vatan' (Masala Paste)
- b.Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown.
- c.Add the grated coconut and roast on low heat for 3-4 minutes, stirring continuously, until it becomes fragrant and light brown. Avoid burning it.
- d.Turn off the heat and let the onion-coconut mixture cool down completely.
- e.Transfer the cooled mixture to a grinder jar. Add the chopped ginger, garlic, and green chilies.
- f.Grind to a smooth paste, adding up to 1/4 cup of water as needed to facilitate grinding.
- 3
Step 3
- a.Make the Curry Base
- b.Heat the remaining 2 tbsp of oil in a kadai or a deep pan over medium heat.
- c.Add the mustard seeds and let them splutter. Follow with cumin seeds and hing, and sauté for 30 seconds.
- d.Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- e.Add the finely chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
- 4
Step 4
- a.Simmer the Bhaji
- b.Add the ground 'Vatan' (masala paste) to the pan. Sauté for 5-7 minutes on low-medium heat, stirring occasionally, until the paste thickens and you see oil separating from the sides.
- c.Stir in the turmeric powder, red chili powder, and goda masala. Cook for one more minute until the raw smell of the spices disappears.
- d.Add the cooked cowpeas along with their reserved cooking water. Add salt and the grated jaggery (if using). Mix everything well.
- e.If the gravy is too thick, add up to 1 cup of hot water to achieve your desired consistency.
- f.Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld together.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest for 5 minutes before serving.
- d.Serve Alsanyachi Bhaji hot with steamed rice, jowar bhakri, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking cowpeas overnight is crucial for even cooking and a tender texture.
- 2Roasting the onion and coconut until golden brown is the secret to the deep, nutty, and authentic flavor of the curry.
- 3Goda masala is key to the Maharashtrian taste. If unavailable, garam masala is the closest substitute, though the flavor profile will differ slightly.
- 4Using hot water to adjust the gravy's consistency prevents a drop in temperature and helps maintain the cooking momentum.
- 5For a richer flavor, you can add a small piece of dried kokum (amsul) while simmering the curry for a slight tangy taste.
Adapt it for your goals.
Ingredient Swap
You can make this same curry using black-eyed peas (chawli) or sprouted moth beans (matki) instead of cowpeas. Adjust cooking time accordingly.
Flavor ProfileFlavor Profile
For a coastal Malvani-style flavor, add 2-3 pieces of kokum while simmering the curry and use coconut oil instead of vegetable oil.
With VegetablesWith Vegetables
Add diced potatoes or drumsticks along with the cowpeas in the pressure cooker to make the dish more wholesome and hearty.
Why this is on our healthy list.
Rich in Plant-Based Protein
Cowpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from cowpeas aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Source of Essential Minerals
This curry provides important minerals like iron, which is vital for preventing anemia, and magnesium, which supports bone health and nerve function.
Provides Healthy Fats
The use of fresh coconut adds medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolism.
Frequently asked questions
A single serving (approximately 275g) of Alsanyachi Bhaji contains around 350-400 calories, primarily from cowpeas, coconut, and oil. This is an estimate and can vary based on exact ingredients and quantities used.