Masala Chawla

Masala Chawla

Masala Chawla


  • 1 cup chawli (black-eyed peas), soaked overnight and drained
  • 2 tbsp peanut oil or any other vegetable oil
  • 1 cup finely chopped onions
  • 1 cup fresh / canned tomato pulp. We pureed Trader Joe’s Organic Tomatoes, Diced in Tomato Juice – 14 oz can
  • 1 tsp salt or to taste. Note that canned tomatoes may have added salt
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp salt (or to taste)

To be ground into paste (minimum water):

  • 1 cup chopped mint leaves, washed and drained
  • 2 tsp roughly chopped ginger
  • 2 tsp roughly chopped green chilies or to taste
  • 1 tsp lemon juice


  1. Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles. If your beans are hard to cook, add 1/2 tsp soda bicarb to the water and then pressure cook
  2. Allow the steam to escape before opening the lid. Drain out water and keep aside
  3. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 4-5 minutes
  4. Add the tomato pulp, the dried fenugreek leaves, turmeric powder and salt, mix well and cook on a medium flame for 4-5 minutes, while stirring occasionally
  5. Add the cooked chawli and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally
  6. Serve hot with any Indian bread

Serves: 4

Inspiration source:

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