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Aye, Kya Bolti Tu? Let’s Make Some Delicious Chawli Vadi!

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Chef Curry Do’pyaza

Aye, Kya Bolti Tu? Let’s Make Some Delicious Chawli Vadi!

Namaste, Kem Chho, and Sat Sri Akal, my lovely foodies! Chef Curry Do’pyaza here, back in your lives and ready to spice things up! Today, we are diving deep into a traditional Maharashtrian delicacy that’s close to my heart and tummy: Chawli Vadi!

This dish is like a warm hug on a cold day, perfect for those monsoon evenings when the wind is howling and all you want is something comforting and flavorful. It’s also a star during festivals like Gudi Padwa and Diwali, adding a touch of rustic charm to the festive spread.

A Little Trip Down Memory Lane

Chawli Vadi is an age-old recipe, passed down through generations of Maharashtrian families. It’s a testament to the ingenuity of our ancestors, who knew how to make the most of simple ingredients. The dish beautifully combines the earthy goodness of black-eyed peas (chawli) with the spicy punch of traditional Indian spices. It’s a dish that screams “home” with every bite!

Get Ready to Cook!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 45 minutes

What You Need (The सामान की लिस्ट)

  • 1 cup Chawli (Black-Eyed Peas), soaked overnight
  • 1 medium Pyaz (Onion), finely chopped
  • 2-3 Lasun ki Kaliyan (Garlic Cloves), minced
  • 1 inch Adrak (Ginger), grated
  • 1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level)
  • 1 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • ½ tsp Garam Masala
  • 2 tbsp Besan (Gram Flour)
  • 2 tbsp Til (Sesame Seeds)
  • 2 tbsp fresh Hara Dhaniya (Cilantro), chopped
  • 2 tbsp Tel (Cooking Oil)
  • Salt to taste
  • Water as needed

Let’s Get Cooking! (बनाना शुरू करें!)

  1. Soak it Up: First things first, make sure you’ve soaked your chawli overnight. This is crucial for a softer, quicker cook. Drain the water and set the chawli aside.
  2. Sauté the Aromatics: Heat the oil in a deep pan or kadhai. Add the chopped onion and sauté until it turns a beautiful golden brown. This is where the magic starts happening!
  3. Spice it Right: Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw smell disappears. Now, add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another 30 seconds, making sure the spices don’t burn.
  4. Chawli Time: Add the soaked chawli to the pan and mix well with the spices. Add enough water to cover the chawli and bring it to a boil.
  5. Simmer Down: Reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes, or until the chawli is tender and cooked through. Keep an eye on the water level and add more if needed.
  6. The Besan Magic: In a small bowl, mix the besan with a little water to form a smooth paste. Add this paste to the cooking chawli and stir well. This will help thicken the gravy and give it a lovely texture.
  7. Sesame Seeds and Cilantro: Add the sesame seeds and chopped cilantro to the pan. Mix well and let it simmer for another 5 minutes.
  8. Taste and Adjust: Give it a taste and adjust the salt and spices according to your preference. Remember, a little extra spice never hurt anyone!

Chef’s Tips for a Perfect Chawli Vadi

  • Soaking is Key: Don’t skip the soaking step! It makes the chawli cook faster and prevents it from being hard.
  • Roast the Besan: For an even nuttier flavor, lightly roast the besan in a dry pan before adding it to the gravy.
  • Spice it Up: Feel free to adjust the amount of green chilies and red chili powder to suit your spice tolerance.
  • Fresh is Best: Use fresh cilantro for the best flavor and aroma.

Cooking it Your Way

  • Pressure Cooker: For a quicker version, pressure cook the chawli with the spices for 3-4 whistles. Then, follow the remaining steps.
  • Slow Cooker/Crockpot: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Oven: You can bake the Chawli Vadi in an oven-safe dish at 350°F (175°C) for about 45 minutes to an hour, stirring occasionally.
  • Microwave: While not the traditional method, you can microwave the dish in a microwave-safe bowl, covered, for about 15-20 minutes, stirring every 5 minutes.

Nutrition Nuggets (पोषक तत्व)

Chawli Vadi is a powerhouse of nutrients! It’s packed with protein, fiber, and essential vitamins and minerals. It’s also a great source of iron and antioxidants, making it a healthy and delicious addition to your diet.

Serving Suggestions (कैसे परोसें)

Serve this delicious Chawli Vadi hot with:

  • Steaming hot Bhakri or Roti
  • A dollop of fresh Ghee (Clarified Butter)
  • A side of cooling Raita (Yogurt Dip)
  • Some crunchy Papad

Now It’s Your Turn!

So there you have it, folks! My secret recipe for a truly heartwarming and flavorful Chawli Vadi. I urge you to try this recipe at home and share the joy with your friends and family. Let the aroma of spices fill your kitchen and the taste of tradition warm your soul. Happy cooking, and remember to cook with love!