Masala Chawli ( Know Your Dals and Pulses )


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An innovative recipe of chawli or lobhia beans served in a gravy that is flavoured with tomatoes, mint and kasuri methi.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


To Be Ground Into A Paste
3/4 cup chopped mint leaves (phudina)
1 tsp grated ginger (adrak)
2 to 3 green chillies
1/4 tsp lemon juice

Other Ingredients
1/3 cup chawli (cow pea / lobhia)
2 tbsp oil
1/2 cup finely chopped onions
1/4 cup fresh tomato pulp
1/4 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)
salt to taste

Method
  1. Clean, wash and soak the chawli in enough water for at least 2 hours.
  2. Drain, add 1¼ cups of water and pressure cook for 2 to 3 whistles or till they are cooked. Drain and keep aside.
  3. Heat the oil in a kadhai, add the onions and sauté till they turn golden brown.
  4. Add the tomato pulp , dried fenugreek leaves, turmeric powder and salt and cook over a slow flame till the oil has separate from the gravy.
  5. Add the cooked chawli and ½ cup of water and simmer for 4 to 5 minutes.
  6. Add the prepared paste, mix well and cook for another 2 to 3 minutes. Serve hot.
1 review received for Masala Chawli ( Know Your Dals and Pulses )
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Foodie #606549September 09, 2014


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Reviewed September 09, 2014by Foodie #606549

   


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