Chawali rassa (black eye beans)

Name: Chawali rassa (black eye beans)
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup black eyed beans/Lobia/chawali; As required Water for soaking and boiling; 2 tablespoon oil; 1/4 teaspoon mustard seeds; 6-7 curry leaves; Pinch hing; 4-5 garlic cloves crushed; 1 large onion chopped; 2 medium tomatoes chopped; As per taste Salt; 1/2 teaspoon turmeric powder; 1 teaspoon Red chilli powder or homemade masala; As required Coriander leaves for garnishing

Kavita Ns @food_ish

Mumbai

#mychildhoodrecipe
A simple curry prepared with black eyed beans that goes well with chapati and rice.
This used to be one of our favorite sabhji in our childhood days.
Even today we grown ups and out kids love it.
Simple yet tasty😋

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Ingredients

30 minutes

4 people

1 cupblack eyed beans/Lobia/chawali
As requiredWater for soaking and boiling
2 tablespoonoil
1/4 teaspoonmustard seeds
6-7curry leaves
Pinchhing
4-5garlic cloves crushed
1large onion chopped
2medium tomatoes chopped
As per taste Salt
1/2 teaspoonturmeric powder
1 teaspoonRed chilli powder or homemade masala
As required Coriander leaves for garnishing

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Steps

30 minutes

1

Wash and soak the beans in water overnight or at least 6 hours.
2

The next day discard the water and wash it again.
Add some water and salt and boil in a pressure cooker for 3 whistles.
3

Heat oil in a kadhai.
Add mustard seeds, hing, garlic, and curry leaves. Saute well.
Add tomatoes and cook.
Now add the spices, turmeric powder, and chilli powder.
Now add the boiled beans and little water from the boiled beans.
4

Cook for 10 minutes and add the remaining boiled water as well.
5

Garnish with fresh coriander leaves and serve with chapati or rice.

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Cooksnaps

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Kavita Ns @food_ish

on July 26, 2021 10:24

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.