Chora nu Shaak | How to make Chora nu Shaak

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By Arti Gupta
Created on 7th Apr 2016
  • Chora nu Shaak, How to make Chora nu Shaak
Chora nu Shaakby Arti Gupta
  • Chora nu Shaak | How to make Chora nu Shaak (18 likes)

  • 0 reviews
    Rate It!
  • By Arti Gupta
    Created on 7th Apr 2016

About Chora nu Shaak

Chora nu Shaak is an authentic, healthy, sweet and spicy Gujarati recipe. It is the powerhouse of proteins and multi nutrients. The word Chora refers to black eyed beans and Shaak means sabji. This traditional Gujarati recipe tastes great and is easy to prepare as well.

Chora nu Shaak is one dish which makes its accompaniments tastier. With the right mix of flavours, Chora nu Shaak has always been everyone's favourite. This recipe by Arti Gupta is the perfect one to try at home for your family. The Chora nu Shaak recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chora nu Shaak is 120 minutes and the time taken for cooking is 30 minutes. This is recipe of Chora nu Shaak is perfect to serve 2 people. Chora nu Shaak is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chora nu Shaak. So do try it next time and share your experience of cooking Chora nu Shaak by commenting on this page below!

  • Prep Time2Hours
  • Cook Time30mins
  • Serves2People
Chora nu Shaak

Ingredients to make Chora nu Shaak

  • Black eyed beans/ lobiya - 1 cup
  • Tomatoes- 2 large sized
  • Oil - 1 tbsp
  • Asafoetida- a pinch
  • Cumin seeds - 1/4 tsp
  • Salt - 1 tsp
  • Chilli powder - 1/2 tsp
  • Lemon juice - 1 tsp
  • Finely chopped corriander - 1 tsp
  • Finely chopped green chillies - 1
  • Jaggery/ Brown sugar - 2 tsp

How to make Chora nu Shaak

  1. Soak the black eyed beans in water for 2 hours.
  2. Now pressure cook these soaked beans with water till 3 whistles blow on a high flame. Note that the beans should become tender on pressure cooking but do not get it over cooked to avoid it being mushy.
  3. Take a vessel, heat in oil and add the asafoetida and cumin seeds. As they crackle add chopped green chillies and grated tomatoes or tomato puree and little water.
  4. Add the seasonings, salt, chilli powder and let it cook till it's colour changes. Now add the boiled black eyed beans and jaggery and and little water to cook for another 10 minutes.
  5. Turn of the flame and add lemon juice to mix. Transfer to a serving dish and garnish it with chopped coriander.
  6. Serve it hot with rice, curd and chapati.
My Tip: Add 1/2 tsp salt while boiling the black eyed beans for it mingles best on each bean at that time.

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