by Tarla Dalal
Added to 175 cookbooks
This recipe has been viewed 63647 times
The perfect recipe to awaken your senses on a lazy winter’s day! Masala Chawli is packed with flavour and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cow peas, an aromatic mint paste carries the recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy.
- Combine the chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cooked chawli, along with the water and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||330.6 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||19.6 mg|
|Folic Acid||51.4 mcg|
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