Ingredients:
1 medium sized Onion (pyaaz)
1 teaspoon Cumin powder (pisa zeera)
2 teaspoons Fennel seed powder (pisi saunf)
1/2 teaspoon Turmeric powder (haldi)
1/4 teaspoon red chilli powder (pisi lal mirch)
1 tablespoon cooking Oil (tel)
2 cups Coconut milk (naryal ka doodh)
Salt as per taste
Instructions:
1. Wash and soak cowpeas for at 4 hours or longer to get nice, soft, mushy beans.
2. heat oil in a pressure cooker and fry sliced onion until translucent but not browned.
3. Add all the powdered spices and saute. Then add 1/2 cup water and let the masala cook for a couple of minutes.
4. Drain all the water from cowpeas and add them to the prepared masala. Add 2 cups water and salt as per taste close the pressure cooker lid and cook for 5-6 whistles on low heat. Switch off the burner and let cooker release all the pressure and cool down.
5. Check if the chawley are soft and dry any excess water by sitirring carefully with mashing up the beans.
6. Add coconut milk and cook openly until starts boiling. Doodh ke chawle are ready to serve with khana, the steamed rice.
