Chawli Amti
Maharashtrian delicacy made from black eyes chickpeas cooked in onion-tomato and coconut-spices masala
Ingredients
- Black eyed peas / Karamani – 1 cup
- Onion – 1 big finely chopped
- Tomato – 1 big finely chopped
- Curry powder – 1 1/2 tsp
- Mustard seeds – 1 tsp
- Asafoetida / Hing – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Sugar – 1 tsp
- Curry leaves – 1 sprig
- Oil – 2 tbsp
- Salt – to taste
For the masala
- Onion – 1 small roughly chopped
- Channa dal – 1 tsp
- Urad dal – 1 tsp
- Whole coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- Whole dry red chillies – 4 to 5
- Fenugreek – 1/2 tsp
- Grated coconut – 1/4 cup
- Oil – 1/2 tbsp
Instructions
- Soak black eyed peas for overnight. Discard the water used for soaking and using fresh water and pressure cook for 2-3 whistles. The peas should be cooked but firm and not mushy.
- Heat oil in pan and add all the ingredients for the masala paste. Fry them till they are lightly roasted on medium flame. When cooled down, grind to a smooth paste using little water and keep aside.
- Heat a pan with oil. Pop mustard seeds and add hing, curry leaves and turmeric powder. Then add onions and cook till the onion turns translucent and soft.
- Now add the tomatoes, sugar and cook till it becomes mushy. Add curry powder, ground masala paste, salt and fry for 2-3 minutes.
- Add the cooked peas along with the water and bring to boil. Add little water if needed and simmer for 5-7 minutes. Garnish with coriander leaves.
Notes
- You can use garam masala or even sambar powder instead of curry powder.