Chowli Churry ~ Black Eyed Beans Curry

Chowli Curry is 'R''s favourite curry, he can have this any time of the day. Chowli curry can be prepared in a jiffy and it taste simply delicious as I add varieties of masalas, to make it more chat pata and yummy.

Chowli or Black Eyed Beans are low in fat, high in proteins and rich in fibre. After having this curry, you bound to fill full due to rich fibre contents in chowli. In addition a diet high in fibre can reduce your risk of developing diabetes and help lower blood cholestrol levels, which can reduce the risk of heart diseases.

Ingredients:
1 Cup of Chowli (Black Eyed Beans)
2 Medium Sized Onions
2 Medium Sized Tomatoes
6 - 7 Garlic cloves
1 Small Ginger Piece
4 - 5 Curry Leaves
1 Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric powder
Pinch of Hing (Asafoedita)
1 Teaspoon Garam Masala Powder
1 Teaspoon Pav Bhaji Masala
1 Teaspoon Chana Masala Powder
1 Tablespoon Chopped Coriander
Juice of 1/2 Lime
Salt to taste
Oil
Water

Method:
1. Soak chowli ~ Black Eyed Beans for 6-7 hours or overnight. Once soaked, clean them in running water and drain them.

2. Take onions, ginger and garlic cloves in a bowl, and grind it to a smooth paste in a food processor.

3. Heat oil in a pressure cooker, add a pinch of hing and cumin seeds. Once the seeds starts spluttering add curry leaves and onion, ginger and garlic paste. Saute till onions turns light golden brown in colour.

4. In the same food processor container, grind the tomatoes in to a smooth paste. Add this tomato paste in the onion mixture and saute it.

5. Add pinch of salt, coriander powder, red chilli powder, cumin powder, hing and a pinch of salt and mix it well and saute the onion and tomato mixture.

6. Take a small bowl, add garam masala powder, pav bhaji masala and chana masala powder. Add two tablespoon of water in these masala and mix well to make a smooth paste. Add this paste in the pressure cooker and mix well with the onion and tomato paste. Allow the mixture to simmer for few minutes on a low flame. Mixing masalas with the water allows the masala to cook well and it gives a real different taste to the curry.

7. Once the masalas are cooked, add drained black eyed beans, water and salt to taste and mix well. Close the lid of the cooker and allow it cook.

8. Cook till 6 - 8 whistles, switch off the gas and allow the cooker to cool down. Once cool open the lid and add chopped coriander and lime juice to the curry. Allow the curry to simmer for 2 minutes.

9. Serve hot with rotis or parathas or even with rice.

This post is my entry for my Dear Friend Viki's Side Dish For Chapati

This post heads to MLLA- 15 hosted by Sia at Monsoon spice and is the Brain child of Susan of The Well Seasoned Cook

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