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Chawli Bhaji/Curried Black Eyed Beans
Serves: 3-4
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INGREDIENTS:
4 cups chopped cowpea leaves (substitute baby spinach)
a pinch of turmeric powder
salt, to taste
2 teaspoons oil
½ teaspoon mustard seeds
8-10 curry leaves
2 whole dry red chillies
1 teaspoon soaked split black lentils
a pinch of hing (asafoetida)
METHOD:
Combine the cowpea leaves (baby spinach), turmeric, salt
and 1 cup of water and cook on a medium heat until the
water evaporates
Remove from the heat and set aside to cool
Blend to a smooth paste and set aside
Heat the oil in a non-stick pan and add the mustard seeds
When the seeds crackle, add the curry leaves, red chillies,
lentils and asafoetida and sauté on a low heat for 2 minutes
Add the prepared paste and salt and cook on a medium heat
for 2 minutes, stirring once
TO SERVE:
Serve hot.
71 jain cuisine