Saturday, 12 September 2015

Chawli Masala

Chawli masala is a very nutritious and tasty recipe made with Chawli, tomatoes, onion, mint etc (Lobhia/Karamani/Black eyed beans/Cow pea). I find that Lobhia is easier to cook than Rajma. It is also rich in iron and other vitamins. The addition of mint in this recipe contributes a wonderful flavour.

Adapted from "Tarla Dalal"


1/2 cup chawli (cow pea / lobhia) , soaked overnight and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)

To Be Ground Into A Smooth Mint Paste (without Using Any Water)

1/2 cup chopped mint leaves (phudina) , washed and drained
1 tsp roughly chopped ginger (adrak)
1 tsp roughly chopped green chillies
1/2 tsp lemon juice

Method :

Combine the chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the cooked chawli, along with the water and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

Serve hot with phulkas or steamed rice.

No comments:

Post a Comment