Masala Chawli ( Know Your Dals and Pulses )
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 114357 times
An innovative recipe of chawli or lobhia beans served in a gravy that is flavoured with tomatoes, mint and kasuri methi.
- Clean, wash and soak the chawli in enough water for at least 2 hours.
- Drain, add 1¼ cups of water and pressure cook for 2 to 3 whistles or till they are cooked. Drain and keep aside.
- Heat the oil in a kadhai, add the onions and sauté till they turn golden brown.
- 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.
- Add the cooked chawli and ½ cup of water and simmer for 4 to 5 minutes.
- Add the prepared paste, mix well and cook for another 2 to 3 minutes. Serve hot.
Nutrient values (Abbrv) per serving
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