Chawli Paatal Bhaji
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Tarla Dalal
• 06 December, 2024
Table of Content
The addition of Chawli to this traditional Maharashtrian subzi boosts its vitamin A and iron content, making it a super healthy treat!
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
Main Recipe
- 2 tsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (hing)
- 1/2 tsp grated ginger (adrak)
- 1 chopped green chillies
- 4 cups finely chopped colocasia leaves (arbi ke patte)
- 1/4 cup chana dal (split Bengal gram)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp coriander-cumin seeds (dhania-jeera) powder
- salt to taste
- 1 cup cooked sprouted chawli (cow pea / lobhia)
- 2 tsp tamarind (imli) pulp
- 1 tbsp grated jaggery (gur)
Method
Main Procedure
- Heat the oil in a pressure cooker, add the cumin seeds, asafoetida, ginger and green chillies and sauté till the seeds crackle.
- Add the colocasia leaves, chana dal, turmeric, coriander-cumin seeds powder, salt and 1 cup of water and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid and whisk well till it is smooth.
- Add the chawli sprouts, tamarind pulp and jaggery, mix gently and simmer for another 5 minutes.
- Serve hot.
Chawli Paatal Bhaji recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
Sonal Modi
June 24, 2012, 8:59 p.m.
5
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