Chawli Sukkem is a dry preparation of Black Eyed Peas / Lobia. It is mildly spiced and served as an accompaniment with rice and curry. You can also serve it on its own as a diet snack or with chapatis.
Serves: A Family of Four
Prep. Time: 10 Mins. + Soaking Overnight
Cooking Time: 30 Mins.
- Chawli – ½ cup
- Onion (finely chopped) – 2 medium
- Light Green Chillies (finely chopped) – 2 to 3
- Coconut (grated) – ¼ cup
- Curry Leaves – 6 to 8
- Green Corriander (chopped finely) – 2 tbsp.
- Jeera [Cumin] – ½ tsp.
- Turmeric Powder – ¼ tsp.
- Garam Masala Powder – ¼ tsp.
- Hing – a pinch
- Sugar – a pinch
- Oil – 1 tbsp.
- Salt – ½ tsp. or to taste
Step 1: Wash and soak the beans overnight.
Step 2: The next day, pressure cook the beans using 1 ½ cup water and ½ tsp. salt on high heat for 1 whistle. Then switch off the heat and let the pressure release naturally.
Step 3: After some time, heat the oil in a pan and splutter the jeera on medium heat. Then add the green chilly, curry leaves and hing and sauté for a few seconds.
Step 4: Now add the onion and the turmeric and saute till the onion turns soft.
Step 5: Open the pressure cooker and drain the beans. Keep the water. Add the beans to the pan.
Step 6: Add the garam masala powder, sugar and 3 tbsp. of the drained liquid. Cook covered on low heat for 6 to 8 minutes.
Step 7: Later, open the lid and check for salt or sugar and add if needed. Then add the ¼ cup grated coconut, mix and cook uncovered for another 2 minutes. Garnish with the chopped corriander and enjoy.