First of all thank you everyone for the lovely entries for Think Spice:Think Amchoor. As I will be able to compile the round up only during the weekend, I am accepting entries that reach me before Friday. So you can say that the deadline has been pushed to 5th March!
I have just finished reading Jeffrey Archer’s ‘The Paths of Glory’ and was reminded why I love his books so much. He takes a totally different subject this time and manages to weave a great story around it while putting forth a lot of information about the chosen subject at the same time. A must-read for all the Jeffrey Archer fans and great-read even otherwise. I would have liked the end to be a little different though. Isn't that always the case? Someone or the other will always disagree with the ending that any author chooses.
By the way, remember the Bajra Aloo Roti? This flavourful Masala Chawli (black eyed beans) was made to accompany that. The recipe is from the same Rajasthani Cookbook by Tarla Dalal. I have already said that the book is a good collection of authentic Rajasthani recipe but does lose out on the genuineness some times. I would like to add here that some more pictures would have been great. And this has nothing to do with the fact that I love ogling at those delicious looking food pictures in the cook books, in fact thats the first thing I do when I get hold of a new book! But really, there are some dishes in the book, that some of us have not even heard of. It would have helped if each recipe was accompanied by the respective picture and more importantly on the same page. Actually I have seen this in a lot of books. Why are the pictures put in randomly on any of the pages and then they have to give a key where the name of the dish is followed by the page No on which the recipe appears.
1/3 Cup Black eyed beans (Chawli/Lobhia)
1 medium sized onion, finely chopped
2 tomatoes, pureed
1/4 tsp Kasuri Methi
1/4 tsp Turmeric Powder (Haldi)
1 tblsp Oil
To be ground into a paste
1/2 cup Mint leaves
1 tsp Grated Ginger
2-3 Green Chillies
1/2 tsp Lime Juice
Soak the Chawli beans for about 2 hrs and then pressure cook them until they are cooked but allow them to go mushy.
Heat the oil in a pan. Add the onions and sauté till they start browning.
Add the tomato puree, kasuri methi, Turmeric powder and salt and cook till the oil separates.
Add the cooked Chawli and some water (about 1/2 cup, depending upon how dry/gravy like you want it to be), mix well and let this cook for 3-4 minutes.
Add the ground Masala paste, mix and cook for 5 more minutes.
Serve Hot with Roti. I served it with the Bajra Aloo Roti and it was a great combination.
My Notes: This was a very pleasant change from the normal Chawli that we make at home (will post that too). I felt that the mint was a little overpowering but maybe it will help if I reduce the amount next time. Also feel free to add more lime juice when serving, if required.