Ingredients:

To pressure cook:

• 1 kg black-eyed beans (chawli)
• 2½ teaspoons salt
• 15 cups water

For gravy:

• 5 teaspoon whole cumin
• 1 piece cinnamon stick
• 15 cloves garlic
• 3’ inch ginger
• 5 onions, finely chopped
• 7- 8 green chilies, slit
• 5 tomatoes, finely chopped
• 1 tablespoon turmeric
• 1 tablespoon red chili, ground
• 1 tablespoon coriander, ground
• 2 tablespoon salt
• 2 tablespoon garam masala
• 10 tablespoons oil

Instructions:

1. Soak chauli overnight in enough water to cover beans.
2. Drain the water, put chauli in the pressure cooker, and add salt and 15 cups water to it. Pressure cook on high heat until 3-4 whistles.
3. Lower the heat to medium and let the chawli cook for another 10-12 minutes.
4. Remove the cooker from heat and allow it to cool down.
5. In a steel pot, heat oil. Add cumin and cinnamon. Allow to sizzle for 1 minute.
6. Now add ginger-garlic paste and cook for 3-4 minutes.
7. Add onions and green chilies, fry the onions until translucent, for 7-8 minutes.
8. Add tomatoes and cook on low heat till oil separates for 10 minutes. 
9. Add turmeric, ground red chili, ground coriander, garam masala, salt. Add chauli to the tadka and mix it.
10. Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. Slightly mash chauli, once done.