Achari Chawri

Chawri/Chawli is very popular bean/vegetable in Gujarati cuisine. I used Dry Chawri for this recipe. Dry brown Chawri looks like Moth Dal/Matki or Azuki beans, but it is bigger in size. The taste of Chowri is slightly sweet with a tinge of bitterness but once cooked, the dish tastes spicy and savory.

Achar always tastes good with rice, subji, parathas, and everything for that matter. Many restaurants sell a lot of different Achari dishes like Achari Paneer, Achari Began, Achari Pulav, Achari Potatoes etc. In restaurants, these items are made with the same spices that are used for pickles.

I am a very big fan of pickles and love the taste of Methi Mango Achar, so thought of combining both in this recipe. More or less, I used ingredients of Methi Mango Achar, like fenugreek seeds, asafetida, and red chili, but for twist, I used raw Mango (Kaccha Aam) and pickle oil. The raw mango gives it achari taste, and oil helps it to a beautiful red color. This is made with Garam Masala usually. I used paav bhaji Masala instead which enhances pickle flavor to a different level.

This is perfect with Methi Thepla/paratha and can be made with any kind of beans or lentils.

Ingredients:-

• 1 cup Brown Chawri, dry
  
• 1 Medium Tomato, chopped
  
• 1/2 cup Raw Mango, chopped
  
• 1 tsp Ginger, grated
  
• 1 tbsp Red Chili Powder
  
• 1/2 tbsp Paav Bhaji Masala
  
• 1/4 tsp Fenugreek seeds
  
• 1/4 tsp Turmeric Powder
  
• 1 tbsp Dhania-Jeera Powder
  
• 1/4 tsp Asafetida
  
• 1 tbsp Pickle Oil
  
• 1-2 Curry Leaves
  
• Salt to Taste
  
• Cilantro, chopped
  

-- For Tadka

• 3 tbsp Oil
  
• 2 Garlic Cloves, chopped
  
• 1 tsp Mustard Seeds
  
• 1/4 tsp Red Chili Powder
  

Method:-

1. Soak chawri for 5 hours.

2. Pressure cook chawri with 2 cups of water, fenugreek seed, tomato, and raw mango.

3. Add 1 cup of water in chawri. Whisk gently. Do not mash chawri.

4. Add salt, turmeric powder, red chili powder, paav bhaji masala, dhania-jeera powder, asafetida, ginger and curry leaves.

5. Bring chawri to the boil. Turn down heat and let it simmer for 8-10 minutes. Stir occasionally.

6. After 10 minutes, Add pickle oil.

7. Heat oil with garlic for tadka. When garlic start to turn light golden, add mustard seeds. When seeds crackle, add red chili powder and immediately add tadka to chawri.

8. Garnish with chopped cilantro.

9. Serve hot with thepla, roti, paratha or with rice.

Enjoy...