Chola nu Shaak ( છોળા નું શાક ) Recipe | Black-Eyed Peas Curry

Introduction of Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry]. Chola nu Shaak is the Gujarati take on a black-eyed peas curry. ‘Chola’ or ‘Chori’ are the Gujarati names for black-eyed peas. This dish is a simple, home-style curry where the boiled peas are cooked in a tangy and mildly spicy tomato-based gravy. It’s a nutritious dish, packed with protein and fiber.
Fun Facts about Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry].

• This is a very popular dish to make for the ‘Shravan’ month, a period of religious fasting and lighter eating for many Hindus.
• Unlike the North Indian ‘Lobia Masala’, the Gujarati version is typically thinner, soupier, and has a distinct sweet and sour taste.

Traditional Value of Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry]. This shaak is a staple in the category of ‘kathol’ (pulses or legumes) in Gujarati cuisine. It represents wholesome, protein-rich, and affordable everyday food. It’s a dish that is cooked regularly in households to ensure a balanced diet that includes legumes.

When People Eat Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry]? This is a common dish for a weekday lunch or dinner. It’s especially popular during the Shravan month (around August) but is enjoyed year-round.

Which Other Dish or Foods Complement Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry]? Chola nu Shaak is delicious with hot phulka rotis or parathas. However, the ultimate pairing for this soupy curry is a bowl of plain steamed rice. Pouring the shaak over rice makes for a simple, satisfying, and complete meal. A side of sliced onions adds a nice crunch.

• A typical meal plan could be, “Aaj chola-bhaat banavya chhe.” (“Today, I’ve made black-eyed peas and rice.”).
• A simple appreciation for the meal is, “Jaman jami ne maja aavi.” – “I enjoyed having the meal.”

FAQ about Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry]?

• Do I need to soak the black-eyed peas? Yes, it’s a good idea to soak them for at least 3-4 hours. Soaking helps them cook much faster and more evenly.
• Can I make this curry thick? Of course. If you prefer a thicker gravy, you can simply add less water or simmer the curry for a little longer to let the gravy reduce.

Recipe of Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry] | જાણો Chola nu Shaak (છોળા નું શાક) [Black-Eyed Peas Curry] બનાવવાની પરફેક્ટ રીત

Chola nu Shaak

Chola nu Shaak is a curry made from black-eyed peas (chora or lobia). It's a hearty and nutritious dish with a slightly thick gravy. The beans have a creamy texture and are cooked in a tangy and spicy tomato-based sauce.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 14 minutes mins

Total Time 49 minutes mins

Course: Gujarati sak, Main Course

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup black-eyed peas Chola/Chora, soaked overnight
• 1 large onion finely chopped
• 2 medium tomatoes pureed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida hing
• 1 tablespoon ginger-garlic paste
• 1-2 teaspoons red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander-cumin powder
• ½ teaspoon garam masala
• 1 tablespoon jaggery optional
• Salt to taste
• Chopped fresh coriander for garnish

Equipment

• Pressure cooker or pot

Method

 

1. Pressure cook the soaked black-eyed peas with 2 cups of water and a little salt for 2-3
2. whistles until they are cooked but not mushy. Keep the cooked beans and the water
3. aside.
4. Heat oil in a pan. Add mustard seeds and cumin seeds.
5. When they pop, add asafoetida and the ginger-garlic paste. Sauté for a minute.
6. Add the chopped onion and cook until it turns golden brown.
7. Pour in the tomato puree and cook until the oil separates.
8. Add all the spice powders: turmeric, red chili, and coriander-cumin powder. Mix well.
9. Add the cooked black-eyed peas along with their cooking water.
10. Add salt (to taste) and jaggery (if using).
11. Let the curry simmer for 10-12 minutes, allowing the beans to absorb the flavours of the
12. gravy.
13. Finish with garam masala and garnish with fresh coriander.

Notes

● Black-eyed peas cook relatively quickly compared to other beans, so be careful not to
overcook them into a mash.
● The jaggery adds a subtle sweetness that balances the tanginess of the tomatoes.
● This shaak pairs excellently with rotis, bhakri, or rice.