CHORA NU SHAAK, GUJARATI STYLE
Chora Nu Shaak, Gujarati Style is a black eyed bean curry which is usually served on special occasions or at weddings along with some tuvar ni dal and other side dishes. This Gujarati shaak or curry is generally prepared without any onion or garlic.
Ingredients
- 1 cup dried black eyed beans, chora
- 6 cups water warm
- 1½ tsp salt
- ½ tsp turmeric powder
- 1 tbsp ghee optional
- 1 tbsp oil
- 1 inch cinnamon stick
- 4 cloves
- 8 black peppercorns
- 1 dried red chilli
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp ajmo
- 1 tsp ginger grated or minced
- 1 tsp green chilli minced or paste
- ¼ tsp asafoetida optional
- ½ tsp red chilli powder
- 1 tsp coriander cumin powder
- 2 tbsp chickpea flour
- ½ cup tomato puree fresh
- 2 tbsp fresh coriander chopped
Instructions
SOAK THE BEANS
- Soak black eyed beans in about 3-4 cups of water for 6 hours.
- Add beans to a mixing bowl. Add warm water. Cover and allow the beans to soak.
- After 6 hours, drain out the beans into a colander. Discard the soaking water.
- Rinse the beans in fresh water.
- Transfer the beans to an Instant Pot or a pressure cooker.
- Add some water. It should be about ¼ inch above the level of the beans.
- Add ½ tsp salt and ¼ tsp turmeric powder.
- Close the lid of the Instant Pot or Pressure Cooker.
- For the Instant Pot switch on the pressure cooker mode. I set mine to Normal Low for 10 minutes. After it is done, allow the pressure to release naturally.
- For the pressure cooker, put it on the stove at medium heat. Cook for 3 whistles. Allow the pressure to release naturally.
- Drain the cooked beans into a colander. Save the water for soups or stock. I don't like to use it for the curry.
PREPARE CHORA NU SHAAK
- Heat oil and ghee if using any in a saucepan over medium heat.
- Add cinnamon, clove, peppercorns, kokum and dry red chilli.
- When the spices begin to sizzle, add mustard, cumin seeds, ajwain and asafoetida.
- Add the chickpea flour or besan. Lower the heat.
- Stir fry till the flour becomes light pinkish in colour.
- Add ginger and green chilli. Stir fry for a few seconds.
- Add remaining ¼ tsp turmeric , red chilli and the coriander cumin powders.
- Mix well.
- Add the tomato puree. Mix well and cook for 1-2 minutes.
- Add 2 cup water, the cooked beans, remaining salt and jaggery.
- Allow the chora nu shaak to simmer over medium to low heat for 10-15 minutes.
- The curry will become a bit thick.
- Add the chopped coriander and mix well.
- Serve with some plain rice, roti or paratha.
Notes
- Soak the beans for 4-6 hours in warm water.
- Never use the soaking water for cooking the beans.
- Adjust spices according to your taste.
- Remember 1 cup of dried beans will give you about 2-2½ cups soaked beans.
- If you want the curry with less liquid then add only 1 cup water.
- Cooked beans freeze well and stay good for 1-2 months. Best to store in a freezer friendly container. I don't put them in the ziplock bags as the beans may get crushed in the freezer.