Chawli Paatal Bhaji Recipe

Ingredients

• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1/2 tsp grated ginger (adrak)
• 1 chopped green chillies
• 4 cups finely chopped colocasia leaves (arbi ke patte)
• 1/4 cup chana dal (split Bengal gram)
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• salt (namak) to taste
• 1 cup cooked sprouted chawli (cow pea / lobhia)
• 2 tsp tamarind (imli) pulp
• 1 tbsp grated jaggery (gur)

Steps

1. In a pressure cooker, heat the oil. Put in the cumin seeds, asafoetida, ginger and green chillies, then sauté until the seeds crackle.
2. Put in the colocasia leaves, chana dal, turmeric, coriander-cumin powder, salt and 1 cup water. Pressure-cook for 3 whistles.
3. Let the steam escape before lifting the lid, then whisk thoroughly until smooth.
4. Gently mix in the cooked chawli sprouts, tamarind pulp and jaggery, and simmer for another 5 minutes.
5. Serve the bhaji while hot.