CHAWLI SUBZI

CHAWLI SUBZI

Chawli is what we call Red Cow Peas in Konkani and Marathi. It is smaller in size and different in colour from the Black Eyed Beans, which are more white in colour though both are called Lobhia in Hindi.

This simple side dish is adapted from Chawli Beans Subzi by Tarla Dalal. Instead of the conventional Black Eyed Beans, I have used Red Cow Peas.

We enjoyed this sattvic dish, which does not use onion or garlic, with rotis.

Ingredients:

• Chawli ( Red Cow Peas/Lobhia), soaked and drained, 1 and 1/2 cups
• Cumin Seeds, (Jeera),1/2 tsp
• Asafoetida, (Hing) 1/4 tsp
• Turmeric  (Haldi) Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Coriander-Cumin  (Dhania-Jeera) Powder,1 tsp
• Thick Tamarind Pulp, 2 tsp
• Grated Jaggery, 1 tbsp
• Coriander, finely chopped, 2 tbsp - for garnish
• Salt, to taste
• Oil, 2 tsp

Method:

First wash and soak the chawli for about 4 hours. Drain the excess water.

In a pressure cooker, cook the chawli with 1 and 1/2 cups of water adding a little salt for 2 whistles

Once the cooker cools, remove the cooked chawli retaining the liquid and keep aside
In a thick bottomed kadhai, heat oil and when it gets hot on medium flame add the cumin seeds and when they sizzle add the asafoetida and saute
To this, add the cooked chawli along with the liquid in which it was cooked

Add turmeric powder, chilli powder, coriander-cumin seeds powder and salt. Mix well.

Now, cover and cook on medium flame for 4-5 minutes stirring from time to time

Add the tamarind pulp and grated jaggery, mix well and cook on medium flame for another 2-3 minutes, stirring from time to time

Switch off the gas and garnish with finely chopped coriander leaves

Serve hot with rice or rotis