Lobia/Rongi/Chawli (Black eyed peas) is a very common and famous north indian dish. This dish is basically cooked in spicy onion and tomato gravy. Usually I grind onion, tomato, ginger, garlic, green chilli, few coriander leaves etc and make it a fine and thick paste. While cooking the grinded paste/puree I stir well for some time till raw smell goes off. I usually presssure cook lobia/chawli directly without soaking for 7 to 8 whistles. You can soak it for 6 to 7 hours and then pressure cook for 5 to 6 whistles.
For making the gravy spicy I use dry roasted spices and other daily use masala. This yummy curry is well combined with Roti, Paratha, Steamed rice, Jeera rice and Pulao.
I like this curry with roti and jeera rice, both are my personal favourite combination.
Hope you all will love, try and enjoy this amazing dish!!
Total Preparation Time: 45 Minutes Soaking Time: 6 to 7 hours/Overnight
Servings: 3 to 4
Author: Swaadisht Khana
Ingredients:
White Chawli/Lobia: 2 cups (washed/soaked)
Tomato: 1 medium (finely chopped, grind)
Onion: 1 medium (finely chopped, grind)
Ginger:1/2 or 1 inch (finely chopped, grind)
Garlic: 5 to 6 cloves (finely chopped, grind)
Green Chilli: 2 (finely copped, grind)
Coriander Leaves: 1/2 or 1 cup (fresh, finely chopped, grind, garnish)
Oil: 2 tbsp
Water: 3 cups
Salt as per taste/ as needed
Roasted Masala Mix:
(In a kadai dry roast all the below ingredients and grind it dry without adding water).
Bay leaf: 2
Black Pepper: 2
Cardamom: 2
Cinnamon: 2
Cumin Seeds: 1 tsp
Cloves: 2
Masala Mix:
(You can increase the measurement of spices as per your taste).
Turmeric Powder: 1/2 tsp
Red Chilli Powder: 1/2 tsp
Coriander Powder: 1/2 tsp
Garam Masala: 1 tsp
Pav Bhaji Masala: 1 tsp
Kasuri Methi: 1 pinch (optional)
Method:
Step 1) Pressure cook white chawli/lobia in 1 and 1/2 or 2 cups of water with turmeric powder for 7 to 8 whistles. Open the pressure cooker lid once the pressure has reduced.
Step 2) In a mixer grinder jar add finely chopped tomato, onion, ginger, garlic, green chilli, coriander leaves. Grind well make it a fine and coarse paste and keep aside.
Step 3) In a Kadai heat 2 tbsp oil and add the grinded paste, mix well with a spatula till raw smell goes off and turns aromatic.
Step 4) Now add 1 tsp dry roasted and grinded masala mix (Bay Leaf, Black Pepper, Cardamom, Cinnamon, Cumin Seeds and Cloves). Mix well for a minute, then add masala mix (1/2 tsp-Turmeric Powder, 1/2 tsp- Red Chilli Powder, 1/2 tsp-Coriander Powder, 1 tsp-Garam Masala,1 tsp-Pav Bhaji Masala and Kasuri Methi-optional). Mix well for a minute.
Step 5) Now open the pressure cooker lid and transfer the properly cooked chawli/lobia into the gravy and combine well. Add 1 to 2 cups of water and salt. Mix well let the Chawli/lobia absorb all the masala flavours.
Step 6) Keep the gravy little thick.(Do not cover the kadai with a lid), if there is excess water let it evaporate.
Step 7) Check the consistency of gravy in regular intervals, also check whether the chawli/lobia have cooked properly that is it should mash properly.
Step 8) Finally garnish with fresh and finely chopped coriander leaves.
Yumm!! Yumm!! Delicous Lobia Masala/ Masala Chawli Ready!!
Step 9) Serve hot with roti/steamed rice/jeera rice/paratha/pulao
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