Chanwle Ki Sabzi

Indians and their love for lentils and beans is known worldwide. Most homes in India cook some kind of lentil or beans everyday. The dishes in North India and South India, basically my in laws and my mom’s family cook are very similar, except for the modes of cooking.

Being from Rajasthan, we cook more of mung, chana, chanwle, chhole where as, my in laws cooked more of whole mung, toovar and horse gram. Now don’t get me wrong, its not that my mother in law never cooked yellow mung, but it wasn’t cooked like Toovar, which is cooked in 4 different varieties in the house. Where as, my mom only used Toovar daal for khichdi or for making sambhar. All great beans and lentils and so many varieties and I consider myself really fortunate that I have the honor to learn all these great dishes. Its not just a delight to cook them all and enjoy a huge variety, but its a great pleasure to be able to share them all with the world.

Getting back to Chanwle or Black eyed beans. This dish is my own creation and I have a beautiful story attached to it. Mr. Parveez had not tried Chanwle, except at restaurants. So, once we happened to be eating some north Indian thaali and chanwle made their way to one of the foods served. They were cooked lightly in mild spice and had an amazing taste. I, then mentioned to my better half that I have grown eating these beans and since he likes I would love to cook them at home. My next trip to the grocery store had chanwle in the list. I knew I had to soak and boil them, and I thought I would ask my mom for the recipe, not realizing that the time I started cooking dinner in USA, my mom was sleeping in India. The soaked and boiled chanwle looked at me with high hopes of being cooked for dinner and that’s when I made up my own recipe, which was loved by my husband and kids.

I will share my mom’s recipe too on this site. Meanwhile, this recipe is simple, amazing and super delicious and healthy.

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Chanwle Ki Sabzi

Black eyed beans cooked with tomatoes and spices.

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Course

Main Dish

Cuisine

American

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

7 hours

Servings

people MetricUS Imperial

Ingredients

• 1 cup Chanwle Black eyed beans, soaked overnight and boiled for 20 mins
• 2 TBLSP olive oil
• 1/2 tsp Cumin seeds zeera
• 1 No. Onion Medium sized chopped
• 1 TBLSP Ginger garlic paste
• 1/2 tsp Turmeric Powder Haldi
• 1/2 tsp Red chili powder
• 1/2 tsp Coriander powder Dhaniya Powder
• 1/4 cup Tomato puree
• 1 tsp Salt More or less according to your taste
• 4 No. Green chilies sliced or chopped
• 2 TBSLP Greek Yoghurt
• 1/4 cup Coriander leaves chopped

Course Main Dish Cuisine American Prep Time 20 minutes Cook Time 20 minutes Passive Time 7 hours Servings people MetricUS Imperial Ingredients 1 cup Chanwle Black eyed beans, soaked overnight and boiled for 20 mins 2 TBLSP olive oil 1/2 tsp Cumin seeds zeera 1 No. Onion Medium sized chopped 1 TBLSP Ginger garlic paste 1/2 tsp Turmeric Powder Haldi 1/2 tsp Red chili powder 1/2 tsp Coriander powder Dhaniya Powder 1/4 cup Tomato puree 1 tsp Salt More or less according to your taste 4 No. Green chilies sliced or chopped 2 TBSLP Greek Yoghurt 1/4 cup Coriander leaves chopped

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Instructions

1. Add oil to a pan. Add zeera, let it splutter.

   
2. Add onions. Let it turn transparent.

   
3. Add Ginger garlic paste. Saute till the raw smell goes away. Also, add salt, coriander powder, Red chili powder, turmeric powder. Add ½ cup of water.

   
4. Add the beans along with the water they were boiled in. Let everything blend in and come to a boil.

   
5. Add tomato puree. Mix and let it come to a boil and then let it simmer for 5 minutes.

   
6. Add green chilies and cover the pan. Let it cook on medium heat for 5-7 minutes.

   
7. Add yoghurt. Mix well and let it cook for another 5-7 minutes.

   
8. Garnish with chopped coriander leaves and serve with phulka.