Chawli Paatal Bhaji
by Tarla Dalal
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Added to 10 cookbooks
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The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!
- Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, ginger and green chillies and sauté till the seeds crackle.
- Add the colocasia leaves, chana dal, turmeric, coriander-cumin seeds powder, salt and 1 cup of water and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid and whisk well till it is smooth.
- Add the chawli sprouts, tamarind pulp and jaggery, mix gently and simmer for another 5 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||4660.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||5.5 mg|
|Folic Acid||15.1 mcg|
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