Chawli Masala or Rongi ki subzi or even beans & rice, call it by any name but lick your fingers, you will! Chawli masala is a simple everyday Indian recipe that has been taken up to a restaurant-creamy level with a simple trick. No, not adding cream! That wouldn’t be a trick now, would it?
The proverbial duck, that’s how I feel most of the days. Do you feel that too? Let me elaborate. A duck looks like it is sailing smooth on the surface of the water while it is paddling away with all it’s might underneath the surface. Honestly, that’s what my life looks like.
Eating vada pav one evening, heading off to Austin another and enjoying desserts the next day. Now, if I put up a glimpse of my kitchen before the photoshoot of this great looking corn koftas curry or these baked potato wedges, you would understand what I mean by comparing my life to the duck thing-y! Sigh…
When the going gets tough, the tough get going right? When the paddling gets too hard, my meals become super simple. Like this chawli masala. It is a recipe that is very undemanding on your time and energy but can result in a tasty meal on your plate. Did I mention that it fills you up quite well (beans and rice does that eh?) and is very healthy too?
Considering that I choose to make chawli masala when I do not have too much time to pay attention to cook a good meal, I never have the time to go through a photo shoot for this recipe either. So, this time around, I used a day of leisure to cook up this life-saver delicacy which gave me enough time to spread the love by sharing chawli masala with all of you 🙂
Did I mention that there is a trick I use to lend this dish a creamy texture without adding cream or any other cream substitute? I hereby, declare my secret. Drum rolls please! I roughly mash half the beans to let the creamy bean goodness mix in with the tomato-onion sauce and voila! Creamy Chawli masala with no hint of cream whatsoever!
Here is the recipe for: