Chawli or cowpeas also known as black eyed peas is a specific type of bean having a little oval structure with a black eye on it. It can be of various species such as black, brown, red ,creamy white, etc. Chawli is great in taste as well as nutrition. It is very high on the health quotient. Laal Chawli i.e. Red cowpeas are used to make a delicious vegetable. A bit bigger sized red chawli called fajaau too are commonly used to make this vegetable.
Made by my mom, it’s been my personal favourite since childhood. A delicious gravy vegetable, laal chawli chi paatal bhaaji tastes great with chapatis or bhaakaris.
- 2 cups Soaked Red Cowpeas
- 2 Onions
- 1 Small Tomato
- 1/2 tsp Ginger garlic paste (3 garlic cloves and 1/4 inch Ginger)
- 1/4 tsp Turmeric powder
- 1 tsp Red chilli powder…. to be adjusted
- 1 tsp Kashmiri red chilli powder
- 1 tsp Garam Masala
- 1/2 cup Fresh grated coconut
- 2 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- Salt to taste
- Fresh Coriander for garnishing
- To begin making the Laal Chawli chi bhaaji, soak the chawli overnight in sufficient water. Wash and drain the next morning.
- Chop finely one and a half onion from above mentioned and thinly slice the remaining half.
- Heat a teaspoon of oil in a kadhai and stir fry the sliced onions in it till translucent. Add the grated coconut and roast again till lightly brown. Avoid roasting too much.
- Heat the remaining oil in a saucepan and add the mustard seeds. When they splutter add the asafoetida. Add the chopped onions and a pinch salt. Saute and cook till onions are translucent.
- Add the ginger garlic paste and saute. Cook for a while. Now add the spice powders except the garam masala. Mix well. Add the Laal chawli and mix. Add sufficient water to cook the chawli and bring to a boil.
- Cover and cook on medium heat. When chawli are half done add the chopped tomatoes and garam masala. Add salt to taste. Mix and cook covered till done.
- In the meantime grind the roasted onion coconut mixture to a smooth paste using sufficient water.
- Add it to the cooked chawli and again bring to a boil adding sufficient water. Reduce the heat and simmer on low flame for about five minutes. Check seasoning.
- Garnish with fresh chopped coriander and serve hot with chapatis or Bhaakari or Ghaavan or just with hot steamed rice and some koshimbir (Indian salad) and a healthy Gaajar Flower Taaja Loncha or Ambade Kaarle Lonche by the side. Or just serve some NKGSB Style Sweet And Sour Raw Mango Chutney as an accompaniment!
- Also, do serve some Kokum Kadhi as an appetising drink along with this traditional meal.
Ground Onion Coconut Paste :
Here I have avoided using Bedgi dry red chillies and have used Bedgi chilli powder instead. If desired do roast the bedgi and Kashmiri red chillies in little oil and grind together with the onion coconut mixture. In such a case avoid using the chilli powders and add only if desired. The unique individual flavour of these red cowpeas makes this curry vegetable absolutely delicious!