masala chawli sabzi Video By Tarla Dalal

masala chawli sabzi Video By Tarla Dalal

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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.

  

Recipe Description for Masala Chawli

Soaking Time:  Overnight
Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For Masala Chawli
1/2 cup chawli (cow pea / lobhia) , soaked overnight and drained
salt to taste
1 tbsp coconut oil or oil
1/2 cup finely chopped onions
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
1/4 tsp turmeric powder (haldi)

To Be Ground Into A Smooth Mint Paste
3/4 cup chopped mint leaves (phudina) , washed and drained
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped green chillies
1/2 tsp lemon juice

Method

For masala chawli

  1. To make {span class="bold1"}masala chawli{/span}, first prepare the mint paste by putting in a mixer, mint leaves, ginger, green chillies, lemon juice and 2 tbsp water. Grind to a smooth paste.
  2. Combine the soaked chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.
  4. Heat the coconut oil or oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the fresh tomato pulp, the dried fenugreek leaves, turmeric powder, a little salt, cooked chawli along with the water, mint paste and mix well.
  6. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  7. Serve {span class="bold1"}masala chawli{/span} hot with bajra roti or roti.

See step by step images of Masala Chawli Recipe

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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