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Black Eyed Peas/ Chawli curry

Brown chawli served wheat and maize flour chapatis


Thank you My dear friend Valerie Rodrigues for this wonderful brown chawli that you gifted me, this chawli has a beautiful earthy and creamy flavour and texture.


Here is a delightful recipe of brown chawli with a blend of fragrant masala paired with some mix of wheat flour and maize flour chapatis , creating a satisfying and nutritious meal.





Ingredients 1

300 grams of brown chawli/ cowpeas/ black eyed peas

Soak the chawli for at least 6 hours , pressure cook with just enough water and salt to taste. Pressure cook for 2 whistles and high.


Ingredients for the masala

1 tablespoon of coriander seeds

1/2 teaspoon of cumin seeds

1/2 teaspoon of pepper corn

1/2 teaspoon of fennel seeds

1/4 teaspoon of mustard seeds

1/4 teaspoon of Fenugreek seeds

4 cloves

1/2 inch cinnamon

1 black cardamom

2  dry bedgi chillies or kashmiri Chillies

1 onion sliced

1 tablespoon of dry coconut or desiccated coconut

6 curry leaves

1/4 teaspoon of turmeric powder


Method

Step 1

Heat up some clarified butter in a pan. Saute the onions until they turn lightly brown. Add the curry leaves and give it a stir. Add in the coriander seeds, cumin seeds, pepper corn, Fenugreek seeds, fennel seeds, mustard seeds, cinnamon, cardamom, bedgi chillies , turmeric powder , cloves and dry coconut .Stir fry well and allow to cool.



Step 2

Grind all the above to a paste with just enough water.



Ingredients 2

6 cloves of garlic mashed

Few curry leaves

4 to 5 green chillies slit

5 kokum petals

1/4 cup finely chopped coriander leaves



Method

Step 1

Heat up some clarified butter in a pot . Add in the mashed cloves of garlic and curry leaves. Stir fry lightly.


Step 2

Add in the ground masala and some of the stock of the cooked chawli. Next , add the slit green chillies and cooked chawli. Add salt if required , kokum petals and cook for at least 10 minutes on medium flame occasionally stirring.


Step 3

Finally, add in finely chopped coriander leaves.



For the chapatis

2 cups wheat flour

1 cup maize flour ( makkai flour)

A pinch of salt

And a teaspoon of carrom seeds/ ajwain

Clarified butter/ ghee



Method


Step 1

In a mixing bowl , combine the flours , salt , ajwain . Add a tablespoon of clarified butter and mix thoroughly into the flour mixture.

Gradually add water and knead the mixture into a soft dough. Let it rest for half an hour.


Step 2

Divide the dough into equal portions and roll them into round shape chapatis.


Step 3

Heat a pan or tawa over medium heat and roast the chapatis until they are cooked through .

Step 4

Brush each chapati with ghee for added flavor .


Serve hot alongside the flavorful brown chawli curry.


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