DRY RED CHAWLI HUMMAN / Red Lobia Curry /Red Cow Peas Curry

Red Lobia / Red Cow Pea is called Red Chawli/Thambidi Chawli in Konkani.
It is a lentil used commonly in Konkani Cusine.Humman is a watery side dish.
In Kochi GSB homes Red Chawli Humman is best served along with steamed Rice / Kanji / Paaej as a watery side dish.This Chawli/Lobia recipe is very simple, easy and quick to make as there is no chopping
required.

The following ingredients are needed to prepare this delecious Red Chawli Humman recipe.


Ingredients :-

Dry Red Chawli. -1cup
Salt.                    -to taste
 


For Seasoning :-

Oil.                     -2tsp
Mustard seeds. -1tsp
Dry Red chilly.   - 2 broken into halves
Curry leaves.     -1 spring
Garlic.                - 2 chopped (optional)
Hing  powder.    -1 tsp




Instructions :-

Soak 1 cup dry Red Chawli in Water for 6 hours.
Pressure cook the soaked Chawli for 2 whistles till cooked.Keep aside.
If you forget to soak the Chawli you should pressure cook it for longer time.Soaking makes the cooking easier.

Peel and chop Garlic into thin lengthy pieces and keep aside.



Method :-

Heat 2tsp Oil in a pan and splutter 1tsp Mustard seeds.

Add 2 dry Red chillies broken into two halves and add 1spring Curry leaves and fry well till the red chilly pieces slightly change its colour but not burn.

Add 2 chopped Garlic and fry till golden [-optional]


Add the cooked Chawli into the pan with cooked Water.

 Add Salt and 1tsp Hing powder.Mix well.

Cover the vessel with a lid and boil for 5 minutes. Switch off the flame.

A tasty Chawli Humman is ready to serve with hot steaming Rice or Paaej (Kanji).

Try the recipe and enjoy the dish.