Masala Chawla

Masala Chawla

Masala Chawla


  • 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


  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:

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