Masala Chawli, 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.
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Masala Chawli
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.
Preparation Time: 15 minutes.
Cooking Time: 23 minutes.
Soaking Time: Overnight.
Serves 4.
½ cup chawli (cow pea / lobhia), soaked overnight and drained
Salt to taste
1 tbsp oil
½ cup finely chopped onions
1 cup fresh tomato pulp
½ tsp dried fenugreek leaves (kasuri methi)
¼ tsp turmeric powder (haldi)
To be ground into a smooth mint paste (Without using any water)
¾ cup chopped mint leaves (phudina), washed and drained
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped green chillies
½ tsp lemon juice
1. Combine the chawli, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Do not discard the water and keep aside.
4. Heat the 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 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.
6. 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.
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