To begin making the Maharashtrian Chavali Chi Usal soak the black eyed peas in water for 2 hours and keep it ready.

Heat a flat skillet with oil, add coriander seeds and fennel seeds. Saute for 1 minute. Add chopped onions and fry till the onions become light brown.

Add ginger, garlic and coconut and saute for 2 more minutes and set aside to cool. Grind the sautéed ingredients to a smooth paste.

Heat a pressure cooker with oil, saute the onions till it is translucent. Add the ground paste along with garam masala powder, turmeric powder, and red chilli powder and saute them well till the curry is cooked.

Once the ground paste changes the color to a bright yellow. Add the chopped onions and black eyed peas and saute for 2 more minutes.

Check for salt add 2 cups of water and pressure cook the peas for 3 whistle. Once done allow the pressure to release by itself. Add chopped coriander leaves as garnish.

Serve the Maharashtrian Chavali Chi Usal Recipe can be had with steamed rice, Kokum curry for your Sunday lunch.