Simple bodi

This recipe is here specially for Nimitta Tamrakar, who loves bodis. And for anyone else who wants a simple recipe.

First of all, soak the bodi. This is a very important step. I Know people cook bodis without soaking in America, but being NEpali and used to soaking beans overnight, I do not prefer it. And I have no recipe for unsoaked bodis either. Anyways, let soak overnight in lukewarm, and if that is not possible, then at least an hour in warm water. THe bodis should rise to double their size. If you want, test by eating one grain, it should be edible and not tough.

Next, mince some chilly peppers, onions and tomatoes. If you have spring onions, the better.

Heat some oil in a pressure cooker. Once it is hot, fry some jeera and methi. The oil should be hot enough to make them sputter. Add some turmeic.

Add the bodis and fry for a while. Finally, add tomatoes. Stir for a bit and add water to make the gravy. At this point, add the following spices:

a. Ground garlic and/or ginger
b. Jeera / dhaniya ko dhulo
c. Garam masala (if you want it extra spicy)
d. Salt to taste (you can taste by slurping the gravy)

Put the lid on the cooker, and let it whistle for about 15 times. Then switch off the gas, and let the cooker cool off on its own! Voila, spicy bodis at your service. Add coriander for garnish (I ran out when this picture was taken), and mash the bodis in if you want thicker gravy. Else, serve hot with rice or chiura :)

Note: follow same recipe for chana (chickpeas) and matar (dried green peas)

Ingredients:
Soaked beans
Oil
Chilli
Onions
Tomatoes
Few grains of cumin(jeera) and methi (fenugreek)
Turmeric powder
Powdered cumin and coriander
Garam masala
Ground garlic and ginger
Salt
Cilantro leaves