Chouli Ki Sabzi Recipe

Cooking Directions

• STEP 1.Soak the chouli (black-eyed peas) in water overnight or for at least 6 hours.
• STEP 2.Drain the soaked chouli and rinse them well.
• STEP 3.In a pressure cooker, add the soaked chouli, water, salt, and turmeric powder. Cook for 3-4 whistles or until the chouli is tender.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and sauté for a minute.
• STEP 6.Add chopped tomatoes, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 7.Add the cooked chouli along with its water to the tomato mixture. Mix well and simmer for 10-15 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the chouli overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding a pinch of sugar to the gravy enhances the flavor.

Storage and Serving

• Leftover Chouli ki Sabzi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve hot with rice or roti for a complete meal.