Chawli Paatal Bhaji
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 10 cookbooks
This recipe has been viewed 18584 times
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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.