Chawli Masala or Rongi ki subzi or even beans & rice, call it by any name but lick your fingers, you will! Chawli masala is a simple everyday Indian recipe that has been taken up to a restaurant-creamy level with a simple trick. No, not adding cream! That wouldn’t be a trick now, would it?

Chawli Masala, Beans & Rice deliciously served

The proverbial duck, that’s how I feel most of the days. Do you feel that too? Let me elaborate. A duck looks like it is sailing smooth on the surface of the water while it is paddling away with all it’s might underneath the surface. Honestly, that’s what my life looks like.

Eating vada pav one evening, heading off to Austin another and enjoying desserts the next day. Now, if I put up a glimpse of my kitchen before the photoshoot of this great looking corn koftas curry or these baked potato wedges, you would understand what I mean by comparing my life to the duck thing-y! Sigh…

Black eyes peas curry

When the going gets tough, the tough get going right? When the paddling gets too hard, my meals become super simple. Like this chawli masala. It is a recipe that is very undemanding on your time and energy but can result in a tasty meal on your plate. Did I mention that it fills you up quite well (beans and rice does that eh?) and is very healthy too?

Chawli Masala, Raungi ki subzi

Considering that I choose to make chawli masala when I do not have too much time to pay attention to cook a good meal, I never have the time to go through a photo shoot for this recipe either. So, this time around, I used a day of leisure to cook up this life-saver delicacy which gave me enough time to spread the love by sharing chawli masala with all of you  🙂

Did I mention that there is a trick I use to lend this dish a creamy texture without adding cream or any other cream substitute? I hereby, declare my secret. Drum rolls please! I roughly mash half the beans to let the creamy bean goodness mix in with the tomato-onion sauce and voila! Creamy Chawli masala with no hint of cream whatsoever!

Bkack eyed peas curry, bean and rice

Here is the recipe for:

Chawli Masala


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Serves: 3



    For the Masala
  • 1/2 cup sliced onions
  • 1 cup sliced tomatoes
  • 1 tbsp chopped ginger
  • 2 tbsp chopped garlic
  • 1 1/2 tbsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to season
  • A pinch of turmeric
  • 2 tbsp oil
  • For the Curry
  • 1 tbsp oil
  • 2 cups cooked chawli (black eyed peas) - I have pressure cooked (without pre-soaking) dried beans, you can use a slow cooker or canned beans too.


  1. Add 2 tsp of oil in a pan and heat on medium high heat.
  2. Add all ingredients meant for the masala and sauté for about 5 minutes or until the tomatoes are completely cooked.
  3. Turn off heat and let the mixture cool.
  4. Meanwhile, divide the black eyed peas into 2 portions and mash one of it partially. Do not make a paste, just a light mash up.
  5. Blend the sautéed mixture into a smooth masala paste.
  6. Heat a tbsp of oil in the same pan. Add the partly crushed black eyed peas (chawli) into the oil.
  7. Sauté the beans for about 2 minutes.
  8. Add the masala paste and stir.
  9. Add the remaining black eyed peas and mix well.
  10. Add water if required to adjust the consistency.
  11. Garnish with cilantro and serve. You can also refrigerate until ready to serve.

My Take:

For a creamier version, (which I wouldn’t recommend for everyday food but as an occasional indulgence or as part of the menu for guests), use cream instead of water in step 10 to adjust the consistency of the curry.

Adding some shallots while cooking the beans adds another layer to the flavor profile of this curry.

Yummily Yours’


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  1. Amazing post Prash!! Loved the photography and the recipe. I am a sucker for the legumes and rice combo and yours looks absolutely delicious 🙂

  2. we call it lobiya beans, never had it with rice, sounds good though 🙂 lovely write up 🙂
    Have a nice weekend 🙂

  3. It was scrumptious, my daughter vegetarian and I love to try new recipes, sometimes it’s hit or miss, but baby this is a hit!!!

  4. Made this for my family tonight. I omitted the red chili powder for the sake of my 7 year old. It was still amazing and she asked for seconds. This one is going into the rotation for easy weeknight meals.

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