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A classic Gujarati curry featuring tender black-eyed peas in a tangy, sweet, and mildly spicy tomato gravy. It's a comforting and wholesome dish that pairs perfectly with hot rotis or steamed rice.
For 4 servings
Prepare and Cook the Black-Eyed Peas
Prepare the Curry Base (Masala)
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A classic Gujarati curry featuring tender black-eyed peas in a tangy, sweet, and mildly spicy tomato gravy. It's a comforting and wholesome dish that pairs perfectly with hot rotis or steamed rice.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 182.59 calories per serving with 5.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Garnish and Serve
To make a Jain-friendly version, omit the onion. You can add a pinch more asafoetida and use raw banana or cabbage to add bulk to the gravy.
Enhance the curry by adding diced potatoes, carrots, or drumsticks. Add them to the pressure cooker along with the black-eyed peas.
For a thicker, creamier gravy, lightly mash about 1/4 cup of the cooked peas with the back of a spoon before adding them to the masala.
This recipe works well with other legumes like red kidney beans (rajma) or chickpeas (chana), though cooking times will vary.
Black-eyed peas are a fantastic source of protein, which is essential for muscle repair, immune function, and overall body maintenance, making this dish great for vegetarians and vegans.
The high fiber content from the peas aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This curry is low in saturated fat and rich in potassium and fiber, all of which contribute to better heart health by helping to manage blood pressure and cholesterol levels.
Black-eyed peas provide important minerals like iron, which is crucial for preventing anemia, and magnesium, which plays a role in over 300 enzymatic reactions in the body.
One serving of Chora nu Shaak (approximately 1 cup) contains around 250-280 calories, depending on the amount of oil used. It's a balanced dish providing carbohydrates, protein, and fiber.
Yes, it is a very healthy dish. Black-eyed peas are an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. The use of tomatoes and spices adds antioxidants. It is naturally vegan and can be made gluten-free.
Absolutely. You can cook the soaked peas in a regular pot on the stovetop. Cover the pot and simmer for 60-90 minutes, or until the peas are tender. Ensure you have enough water in the pot throughout the cooking process.
It pairs wonderfully with Gujarati rotli (phulka), thepla, or bhakri. It also goes well with plain steamed rice, jeera rice, or a simple khichdi. A side of kachumber salad completes the meal.
You can store leftover Chora nu Shaak in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.