Loading...
A wholesome and flavorful North Indian curry made with tender black-eyed peas simmered in a spiced onion-tomato masala. It's a perfect protein-packed dish for a weeknight meal, best enjoyed with roti or rice.
For 4 servings
Soak and Cook the Black-Eyed Peas
Prepare the Masala Base
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A wholesome and flavorful North Indian curry made with tender black-eyed peas simmered in a spiced onion-tomato masala. It's a perfect protein-packed dish for a weeknight meal, best enjoyed with roti or rice.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 176.12 calories per serving with 6.19g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Tomatoes and Spices
Combine and Simmer
Finish and Garnish
Add 2 tablespoons of fresh cream or full-fat yogurt at the end of cooking for a richer, creamier texture. Finish with a dollop of butter.
For a satvic version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more asafoetida to enhance the flavor.
Add 1 cup of chopped spinach or fenugreek leaves (methi) along with the tomato puree for added nutrition and flavor.
Use coconut oil for cooking. Add 1/2 tsp of mustard seeds with the cumin seeds. Finish with a tempering of curry leaves and a squeeze of lemon juice instead of garam masala.
Black-eyed peas are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this dish a great choice for vegetarians and vegans.
The high fiber content from the beans aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.
This dish is low in saturated fat and cholesterol. The potassium and fiber in black-eyed peas help manage blood pressure and reduce the risk of cardiovascular diseases.
Black-eyed peas are packed with folate (Vitamin B9), which is essential for DNA synthesis and repair, and is particularly important during pregnancy for preventing birth defects.
One serving of Chawli ki Sabzi (approximately 1 cup or 310g) contains around 280-320 calories, depending on the amount of oil used.
Yes, it is very healthy. Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. The dish is low in fat and helps in managing weight and blood sugar levels.
Absolutely. You can cook the soaked beans in a regular pot on the stovetop. It will take longer, about 60-90 minutes, until the beans are tender. Ensure you have enough water in the pot.
Yes, for a quicker version, you can use one 15-ounce can of black-eyed peas. Drain and rinse them thoroughly to remove excess sodium. Add them in Step 4 and simmer for about 10-12 minutes to absorb the flavors of the masala.
To thicken the gravy, mash more beans or simmer the curry uncovered for a few extra minutes. To make it thinner, simply add a little hot water and stir until you reach your desired consistency.
Yes, this recipe is naturally vegan and gluten-free. Just ensure your asafoetida (hing) is gluten-free, as some brands mix it with wheat flour.