Lal Chawlichi Usal Recipe

Cooking Directions

• STEP 1.Soak the red kidney beans overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and asafoetida.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, chopped tomatoes, and spices.
• STEP 5.Cook until the tomatoes are soft and oil separates.
• STEP 6.Add the cooked kidney beans along with the water.
• STEP 7.Simmer for 10-15 minutes until the flavors blend well.
• STEP 8.Garnish with coriander leaves and serve hot with rice or bread.

Storage and Serving

• Lal Chawlichi Usal tastes best when served hot.
• You can adjust the spice level according to your preference.
• Leftovers can be stored in the refrigerator for up to 3 days.