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"

Ingredients:

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.

Field Beans Subzi

This recipe using dry field beans is a traditional Maharashtrian recipe and is called "Vaal ki Usal". You can also use fresh field beans. The combination of kokum and jaggery gives this curry a sweet and tangy taste. If you dont have kokum, you can use tamarind. Serve this curry with rotis/phulkas.

Adapted from Tarla Dalal.

Ingredients :

1 cup dry field beans soaked overnight in water (vaal in hindi and mochai in tamil)
4 to 5 kokum (soaked in water)

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

10 to 12 curry leaves (kadi patta)

1 tsp grated ginger (adrak)

1 cup onions, finely chopped

1/4 tsp turmeric powder (haldi)

2 tsp grated jaggery (gur)

1 tsp chilli powder

4 tbsp chopped coriander (dhania)

1 tsp oil

salt to taste

Method :

Pressure cook the field beans for 3 whistles or till it is soft.

  

Soak the kokums in 2 tablespoons of water and leave aside for 10 to 15 minutes. Purée the soaked kokums in a blender to get a smooth paste. Keep aside.

Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds.

Add the onions and sauté till they turn translucent.

Add turmeric powder and chilli powder and saute for a few minutes.

Add the kokum paste, jaggery and salt and cook for another 5 minutes.

Add the vaal and 1 cup of water. Cover and cook for 15 minutes.

Serve hot garnished with coriander leaves.