Gujarati Choda (black-eyed Beans) nu Shak | Traditional Curry Recipe

Gujarati Choda nu Shaak – a traditional black-eyed beans curry made Gujarati style. Healthy, protein-rich, and easy to make. Perfect with roti or rice

Introduction Gujarati Choda

Gujarati Choda nu Shaak (also called Choda ni Curry or Black-Eyed Beans nu Shaak) is a comforting and protein-rich curry made from black-eyed beans, simmered with tomatoes, spices, and Gujarati-style tempering. This homely dish is a staple in many Gujarati households — especially enjoyed with phulka, bajra rotla, or steamed rice. Its mild sweetness, subtle spice, and earthy flavor make it both nutritious and delicious — perfect for everyday lunch or dinner.

Traditional & Regional Value of Choda nu Shaak

Choda nu Shaak holds a special place in Gujarati vegetarian cuisine. In traditional kitchens, pulses and legumes like chana, val, tuvar, and choda are regularly used to balance taste and nutrition. This curry is often prepared during winter months or fasting periods as it’s light yet satisfying. The Gujarati tadka — made with mustard seeds, asafoetida, and curry leaves — gives this dish its authentic regional flavor. Many families also prepare it for Ekadashi or simple sattvic meals, skipping onion and garlic.

Is Gujarati Choda (black-eyed Beans) nu Shak Healthy?

Absolutely! Black-eyed beans (choda) are packed with plant protein, iron, fiber, and folate, making them great for digestion and energy. This dish uses minimal oil and natural spices, making it low in fat and rich in nutrients. It’s perfect for vegetarians and those looking for a wholesome, balanced meal. You can make it onion-garlic free for a lighter, sattvic version or add them for extra depth of flavor.

Recipe Key Ingredients & Steps (Quick Summary)

Key Ingredients to make Gujarati Choda (black-eyed Beans) nu Shak :

• 1 cup black-eyed beans (choda), soaked overnight
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp cumin seeds
• 1 small onion (optional, finely chopped)
• 2 tomatoes (finely chopped)
• 1 green chili (slit)
• 1 tsp ginger paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander-cumin powder
• 1 tsp jaggery (optional, for Gujarati touch)
• Salt to taste
• Fresh coriander for garnish

6 Easy Steps:

1. Soak and boil beans: Soak choda overnight. Pressure cook for 3–4 whistles with a pinch of salt until soft but not mushy.
2. Prepare tempering: Heat oil in a pan. Add mustard seeds, cumin, asafoetida, and curry leaves. Let them splutter.
3. Sauté the base: Add onion (if using), green chili, and ginger paste. Sauté till golden brown.
4. Add tomatoes and spices: Mix in chopped tomatoes, turmeric, red chili powder, and coriander-cumin powder. Cook until oil separates.
5. Combine with beans: Add boiled choda along with 1/2 cup water and jaggery. Simmer for 8–10 minutes until flavors blend well.
6. Garnish & serve: Add fresh coriander leaves and serve hot with roti, rice, or bhakri.

Watch video and learn how to make Traditional Gujarati Choda (black-eyed Beans) nu Shak

Tips & Tricks

• Always soak choda for at least 6–8 hours for faster cooking and better digestion.
• Add a small piece of jaggery to bring out the authentic Gujarati sweet-spicy balance.
• If you like a thicker gravy, mash a few beans while simmering.
• To make it Jain or fasting-friendly, skip onion and garlic entirely.
• For extra flavor, squeeze some lemon juice before serving.

Variations of Choda nu Shaak

• Onion-Garlic Version: Add sautéed onions and garlic for a richer flavor.
• Coconut Gravy Style: Add grated coconut or coconut milk for a South Gujarati touch.
• Sattvic Choda Shaak: Make without onion, garlic, or red chili — use only green chili and ginger.
• Dry Choda Shaak: Cook with less water and serve as a dry sabzi with rotla or puri.

Frequently Asked Questions (FAQ)

1. Can I make Choda nu Shaak without soaking the beans?

It’s best to soak them overnight for even cooking. If you forget, soak in hot water for at least 1 hour before pressure cooking.

2. Can I use canned black-eyed beans?

Yes, you can use canned beans. Just rinse them well and skip the pressure-cooking step.

3. What can I serve with Choda nu Shaak?

It pairs beautifully with phulka roti, bajra rotla, steamed rice, or khichdi. You can also enjoy it with plain yogurt or buttermilk.

4. How long does it stay fresh?

It stays good for up to 2 days in the refrigerator. Reheat on low flame and add a splash of water before serving.

5. Is Choda nu Shaak good for weight loss?

Yes! It’s high in protein, low in fat, and keeps you full longer — a perfect choice for a healthy vegetarian meal plan.

Conclusion

Gujarati Choda nu Shaak is a simple yet soulful dish that celebrates the flavors of home-cooked Gujarati food. Nutty black-eyed beans simmered with tomatoes and spices create a perfect blend of taste and nutrition. Whether you’re making a weekday meal or a traditional thali, this wholesome curry fits right in — warm, nourishing, and authentically Gujarati!

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Gujarati Choda nu Shak

Gujarati Choda nu Shaak is traditional gujarati main dishe eat with rice or roti

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Gujarati, Indian

Calories: 220

Ingredients Method Notes

Ingredients

  

• Lobia black-eyed peas – 200 g (1 cup)
• Water – 720 ml 3 cups
• Salt – 1 tsp 5 g
• For Tomato Paste
• Tomatoes – 150 g 2 medium-sized
• Green chilli – 1 5 g
• Ginger – 10 g 1-inch piece
• Garlic – 12 g 3–4 cloves
• For Lobia Masala
• Tomatoes – 150 g 2 medium-sized, chopped
• Oil – 60 ml 4 tbsp
• Mustard seeds – 1 tsp 4 g
• Cumin seeds – 1 tsp 4 g
• Asafoetida hing – a pinch (0.5 g)
• Dry red chillies – 2 2 g
• Bay leaf – 1 1 g
• Onion – 100 g 1 medium, finely chopped
• Gram flour besan – 10 g (1 tbsp)
• Turmeric powder – ½ tsp 3 g
• Red chilli powder – 1 tsp 5 g
• Coriander powder – 1½ tsp 6 g
• Cumin powder – ½ tsp 2 g
• Salt – to taste approx. 1 tsp / 5 g
• Water – 240 ml 1 cup
• Garam masala – ½ tsp 2 g
• Jaggery – 1 tbsp 15 g, crushed
• Lemon juice – 1 tsp 5 ml
• For Tempering Tadka
• Ghee – 2 tbsp 30 g
• Red chilli powder – ½ tsp 2 g

Method

 

1. Wash and soak lobia overnight.
2. In a pressure cooker, add soaked lobia, water, and salt. Cook on medium flame for 3 whistles. Discard excess water after boiling.
3. In a blender, add tomatoes, green chilli, ginger, and garlic. Grind into a smooth paste.
4. Heat oil in a pan. Add mustard seeds, cumin seeds, hing, dry red chillies, and bay leaf. Sauté for a few seconds.
5. Add gram flour (besan) and roast till it turns light brown.
6. In a small bowl, mix turmeric, red chilli powder, coriander powder, and cumin powder with 3 tbsp water. Add this spice mix to the pan.
7. Add the prepared tomato paste and sauté until oil separates.
8. Now add chopped tomatoes and salt. Cover and cook until oil releases from the sides.
9. Add boiled lobia along with 1 cup water. Cover and cook for 4–5 minutes till the gravy thickens.
10. Mix in garam masala, jaggery, and lemon juice.
11. In a small pan, heat ghee, add red chilli powder, and pour this tempering over the curry.
12. Garnish with fresh coriander leaves and serve hot with jeera rice, bhakri, or roti.
13. Always pressure cook lobia on medium flame for best results.

Notes

Tomato paste gives a rich colour and dhaba-style flavour.