Black Eyed Peas Curry (Gujarati Chawli)
Gujarati-Style Black Eyed Peas Curry Recipe – Also recognized as chawli curry or lobia curry, this dish is a swift and straightforward option for hectic days.
Ingredients
- 1 cup Black eyed peas (Lobia)
- 2 ½ cups Water for pressure cooking
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 7-8 Curry leaves
- 2 tablespoons Besan (gram flour)
- ½ – 1 cup water for gravy
- ½ teaspoon Turmeric powder
- 1 ½ teaspoons Red chili powder
- Salt to taste
- 1 tablespoon Tamarind paste
- 1 tablespoon Jaggery (Gur)
- 2 tablespoons Cilantro or coriander leaves chopped finely
Instructions
- Wash black eyed peas under running cold water till water runs clear.
- Take them in a pressure cooker. Add 2 ½ cups of water.
- Cover with lid and let it cook for 1 whistle on high heat, then 20 minutes on medium-low heat. Then turn off the stove.
- Let the pressure go down by itself and open the cover.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
- Then add curry leaves. Cook for 30 seconds.
- Then add besan. Roast it for 2 minute with stirring continuously.
- Then add ½ cup of water and make smooth paste.
- Add turmeric powder, red chili powder and salt. Mix it well and cook for a minute. (If it is sticking to the pan then add some more water.)
- Add cooked lobia with its water. Mix it well.
- Add tamarind paste and jaggery. If needed add some more water to adjust the consistency as per your liking. And let it boil for 4-5 minutes.
- Switch off the gas heat.
- Finally add chopped cilantro.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 615mgPotassium: 82mgFiber: 10gSugar: 5g
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