Masala Chawli

Tarla.Dalal's picture

Sep. 18, 2014

The perfect recipe to awaken your senses on a lazy winters day! Masala Chawli is packed with flavor and radiates an irresistible aroma! While the tomato pulp and fenugreek leaves impart a rich taste to the cooked cow peas, an aromatic mint paste carries the recipe to an unsurpassed level of gastronomic joy, really tingling your taste buds and making you smack your lips in joy.


Chawli 1/2 Cup (8 tbs) , soaked overnight and drained (cow pea / lobhia)
Salt To Taste
Oil 1 Tablespoon
Finely chopped onion 1/2 Cup (8 tbs)
Fresh tomato pulp 1 Cup (16 tbs)
Dried fenugreek leaves 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Water 1 Cup (16 tbs)
For smooth mint paste
Chopped mint leaves 3/4 Cup (12 tbs) , washed and drained
Chopped ginger 1 Teaspoon
Chopped green chili 2 Teaspoon
Lemon juice 1/2 Teaspoon



1. Grind mint, ginger, green chili and lemon juice until smooth without using water.



2. In pressure cooker, place soaked chawli, add salt and pour 1 cup of water. Stir and pressure cook for 3 whistles. Allow the steam to escape, open the lid, drain and set aside. Do not discard the water.

3. In a non-stick pan, heat oil, add onion and sauté over medium flame for 1-2 minutes.

4. Add fresh tomato pulp, dried fenugreek leaves, and turmeric powder. Season with salt, stir occasionally and cook for 2 minutes.

5. Add cooked chawli (along with half the water in which it was cooked) and the mint paste. Stir occasionally and cook for 3-4 minutes.



6. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 65Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 340 mg14.17%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet