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.

Aloo Methi

Traditionally, Aloo Methi is done without onion, tomatoes and any other masala. In this recipe, I have added tomatoes, onion, coriander powder etc for a different touch. Serve this hot with phulkas.

Ingredients:

Potatoes – 4 (cubed and boiled)

Methi leaves cleaned and chopped – 1 bunch or 1 cup

Tomatoes finely chopped – 2

Onions finely chopped– 2

Cumin seeds/jeera – 1 tsp

Chilli powder – 1 tsp

Coriander powder – 1tsp

Turmeric powder – ¼ tsp

Salt to taste

Method:

Heat oil in a pan and add cumin seeds.

When they start spluttering, add onions and sauté till they turn translucent.

Add tomatoes, methi leaves, chilli powder, turmeric powder and salt. Saute till the tomatoes turn soft and methi leaves are cooked.

Add potatoes, coriander powder and mix well. Switch off gas.

 Serve hot with phulkas and dal.