Veggie Foodie

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:

1. Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles
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 2-3 minutes.
4. 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.
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:

http://www.tarladalal.com/Masala-Chawli-3883r