Saturday, November 11, 2017

MASALA CHAWLI

MASALA CHAWLI


Chawli (also called lobia) is the Hindi name for cowpeas, commonly known as black-eyed beans. We call this bugdo in Konkani. These legumes are very tasty and nutritious. They are said to help diabetics as also lower cholesterol as per this article.

I try to use chawli at least once in a while in our diet. Elsewhere in this blog you will find recipes for Lobia Rassedar which goes great with rotis, and for Lobia Suva Bhaji Subzi.

Today's dish is adapted from Masala Chawli from the legendary Tarlaji Dalal. I tried it out and loved the special flavour provided by the mint leaves and dried fenugreek leaves.

For best results it is essential that the cowpeas are soaked for at least 4-6 hours so that they become nice and soft.





Ingredients:

  • Cowpeas/ Black-eyed Beans (Chawli/Lobia), 1/2 cup soaked for at least 4-6 hours
  • Medium-sized Onion, finely chopped, 1
  • Fresh Tomoto Pulp, 1 cup
  • Dried Fenugreek Leaves (Kasuri Methi) 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To be ground into a paste:
  • Mint Leaves, chopped, 3/4 cup
  • Ginger, grated, 1 tsp
  • Green Chillies, 2-3
  • Lemon Juice, 1/2 tsp
Method:

Clean, wash and soak the chawli in enough water for at least 4-6 hours
Make a pulp from 2 medium-sized tomatoes and keep aside
In a small mixer jar, make a paste of the mint leaves, ginger, green chillies and lemon juice adding very little water. Keep aside.

In a pressure cooker  add 1 cup of water to the soaked chawli and pressure cook for 2-3 whistles or till they are coooked. 
Once the cooker cools, remove the cooked chawli and keep aside. Retain the water in which they were cooked.
Heat oil in a kadhai, and when it gets hot add the chopped onions and saute for 1-2 minutes or till they turn slightly golden. Add the tomato pulp, dried fenugreek leaves, turmeric powder,  and salt and mix well
Cook over low flame for about 2 minutes
Add the cooked chawli, some of the retained water in which it was cooked and the ground mint paste and let it simmer for 4-5 minutes
You can vary the consistency to suit your taste
Serve hot with rotis