Chowli ki Sabzi, or black-eyed pea curry, is a beloved Maharashtrian staple known for its simple yet deeply satisfying flavors. This humble dish, bursting with the earthy goodness of black-eyed peas and a medley of aromatic spices, is a testament to the magic of understated cooking. The vibrant green color, often enhanced with fresh coriander and a hint of green chilies, is visually appealing, making it a welcome addition to any meal. It's incredibly versatile, serving as a hearty side dish alongside rotis, bhakris, or even rice. The recipe's ease of preparation makes it perfect for both seasoned cooks and culinary novices alike.
This delicious and nutritious curry is surprisingly easy to recreate at home, even for those unfamiliar with Maharashtrian cuisine. From preparing the ingredients to achieving the perfect balance of spices, we’ll guide you through each step of the process. Ready to embark on a culinary journey to Maharashtra? Let's dive into the detailed, step-by-step recipe for a truly authentic Chowli ki Sabzi.
Tools Needed
- Pressure cooker
- Blending jar
- Pan
Ingredients
- White kidney beans (Chauli): 200 grams
- Cardamom: 2 big
- Bay leaves: 2
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 teaspoon
- Salt: 1 tablespoon (or to taste)
- Onions
- Tomatoes: 2
- Mustard oil: 4 tablespoons
- Cumin seeds: 1 teaspoon
- Asafoetida (hing): ½ teaspoon
- Garlic cloves: 7-8
- Ginger-garlic paste: 1 tablespoon
- Coriander powder
- Cumin powder
- Garam masala powder
- Curd (yogurt): 3 tablespoons
- Ghee (clarified butter): 1 tablespoon
- Coriander leaves
- Water: 3 cups (approx.)
Step-by-Step Instructions
Step 1. Prepare the Beans and Aromatics
- Soak the white kidney beans overnight. Wash them thoroughly after they swell.
- Boil the beans in a pressure cooker with cardamom, bay leaves, turmeric powder, red chili powder, and salt. Cook for 5 whistles (or add 2 more if needed, but no more than 7). Maintain medium flame.
- While the beans boil, finely chop the onions and grind the tomatoes into a paste.
- Once the pressure cooker cools down, open it carefully and remove the whole spices from the boiled beans.
Step 2. Sauté Spices and Aromatics
- Heat mustard oil in a pan. Add cumin seeds, asafoetida, and chopped garlic. Saute for a while.
- Add chopped onions and fry until golden brown (4-5 minutes).
- Add ginger-garlic paste and fry for 10-15 seconds. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Fry well.
Step 3. Build the Curry Base and Simmer
- Add the ground tomato paste and cook for 10 minutes, covered.
- Turn off the gas. Let the masala cool slightly before adding 3 tablespoons of curd. Mix well.
- Turn the gas back on. Cover the pan and cook for 3 minutes on low flame.
- Add the boiled white kidney beans with a little water, along with salt (remember some salt was already used).
- Add about 3 cups of water, mix well, and adjust the salt if needed. Cover and cook for 10 minutes on low flame.
Step 4. Finish and Garnish
- Before turning off the gas, stir in 1 tablespoon of ghee and chopped coriander leaves. Cover and cook for 1 minute.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using mustard oil enhances the taste.
- Adjust the amount of water to achieve your desired consistency (gravy or dry).
Nutrition
- N/A
FAQs
1. Can I use canned black-eyed peas instead of dried?
Yes, you can! Just drain and rinse them well before adding them to the pot. Using canned peas will significantly reduce cooking time.
2. What can I substitute for coconut?
If you don't have coconut, you can omit it entirely or use a small amount of cashew paste or even a little bit of extra oil for richness.
3. How can I make this spicier?
Add more green chilies or a pinch of red chili powder to adjust the spice level to your preference. You can also use a spicier variety of chili powder.
This simple yet flavorful Chowli ki Sabzi is a perfect example of how healthy and delicious food can be easy to prepare. Enjoy this wholesome Maharashtrian dish as a satisfying side or a light main course, perfect for any day of the week. We hope you savor every bite of this authentic and nutritious recipe!