Ingredients
- Black-eyed peas (chawli/lobia): 1 cup
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Green chilies: 2, slit
- Ginger-garlic paste: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Cumin seeds: 1 tsp
- Mustard seeds: 1/2 tsp
- Curry leaves: 8-10
- Hing (asafoetida): a pinch
- Salt: to taste
- Oil: 2 tbsp
- Fresh coriander leaves: for garnishing
- Water: 3 cups (or as required)
Preparation
Wash the chawli thoroughly and soak it in water for 2-3 hours. Drain and set aside.
In a pressure cooker, heat oil. Add mustard seeds, cumin seeds, curry leaves, and hing. Sauté until the seeds splutter.
Add the chopped onion and sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for a minute until aromatic.
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn soft and the oil separates.
Add the soaked chawli and mix well. Add water and salt.
Pressure cook for 3-4 whistles or until the chawli is tender.
Open the lid, add garam masala, and simmer for 5 minutes. Adjust the consistency by adding more water if needed.
Garnish with fresh coriander leaves.
Serving suggestion: Serve hot with steamed rice, roti, or paratha.
Serving: Serves 3-4
