Name: Chowli Bean Mushroom Curry recipe by Sindhu Murali at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Mushrooms - 200 grams (cleaned & quartered); Chowli/ lobia/ black eyed peas - 1/2 cup (soaked for 20 minutes); Oil - 3 tbsp; Cumin Seeds - 1/2 tsp; Mustard Seeds - 1/2 tsp; Asafoetida/ hing - a pinch; Dried Kashmiri chilies - 2; Ginger - 1/2" minced; Chili powder - 1/2 tsp; Turmeric powder - 1/4 tsp; Coriander powder - 1 1/4 tsp; Cumin powder - 1/2 tsp; Kitchen king masala - 1 1/2 tsp; Salt - to taste

ABOUT Chowli Bean Mushroom Curry RECIPE

Some combinations that we think won't go well, will actually be very good and we would feel it was worth the try. This combination of chowli beans and mushroom turned out so wonderful that I regretted for not trying earlier. Chowli beans are so easy to cook. They have a slightly smoky flavor and they combined well with mushrooms. This goes well with roti and rice.

Ingredients Serving: 2

Mushrooms - 200 grams (cleaned & quartered)
Chowli/ lobia/ black eyed peas - 1/2 cup (soaked for 20 minutes)
Oil - 3 tbsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Asafoetida/ hing - a pinch
Dried Kashmiri chilies - 2
Ginger - 1/2" minced
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 1/4 tsp
Cumin powder - 1/2 tsp
Kitchen king masala - 1 1/2 tsp
Salt - to taste

Instructions

In a pressure cooker, add 1 tbsp oil and saute the mushrooms until they ooze out all the water and turn dry. Keep aside.
Add rest of the oil to the cooker. Once hot, add the cumin and the mustard seeds. Let them splutter
Add asafoetida and onions. Saute until the onions turn brown.
Add the Kashmiri red chilies, ginger and saute for 2 more minutes.
Now, add all the dry spice powder and salt. Stir.
Drain the beans. Add it to the sauteed mix. Add salt and water for the beans to cook.
Lid on the cooker and cook the beans until soft.
Once done, add the sauteed mushrooms and stir for about 5 minutes. Finally add the garam masala/ kitchen king masala. Mix and take off heat.
Serve hot with Roti, pulkhas or rice.

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