Masala Chawla
Ingredients:
- 1 cup chawli (black-eyed peas), soaked overnight and drained
- salt to taste
- 1 tbsp oil
- 1 cup finely chopped onions
- 1 cup fresh tomato pulp
- 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
- 3 tsp roughly chopped green chillies
- 1 tsp lemon juice
Method:
- Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles
- Allow the steam to escape before opening the lid. Drain out water and keep aside
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2-3 minutes.
- 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 2-3 minutes, while stirring occasionally.
- Add the cooked chawli and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot with any Indian bread
