masala chawli sabzi Video By Tarla Dalal Video by Tarla Dalal
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Masala Chawli Sabzi Recipe (Lobhia) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
23 Mins
Total Time
38 Mins
Makes
4.00 servings
Ingredients
For Masala Chawli
1/2 cup chawli (cow pea, lobhia) , soaked overnight and drained
salt to taste
1 tbsp coconut oil or
1/2 cup finely chopped onion
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
- To make masala chawli, 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.
- Combine the soaked chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Do not discard the water. Keep aside.
- 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.
- 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.
- Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Serve masala chawli hot with bajra roti or roti.
See step by step images of Masala Chawli
