I always wondered why are these called cowpeas; for those of you who do not know, the piece of info is that the leaves of this cowpea plant was popular as cattle fodder even before the consumption of its lentils by humans started which could possibly be a reason for the name. I’ve shared another basic recipe that I tried with the protein rich, fiber rich, calcium rich lentil, cowpeas .
Cowpeas in spiced tomato gravy
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- 1. Cowpeas – 1 cup
- 2. Onion – 1 big
- 3. Tomato – 1 big
- 4. Ginger – 2 “
- 5. Garlic – 4 cloves
- 6. Green chillies – 2
- 7. Cumin – 1/3 spoon
- 8. Turmeric powder – ¼ spoon
- 9. Chilli powder – ¼ spoon
- 10. Coriander powder – 1/2 spoon
- 11. Salt
- 12. Oil
- 13. Cloves - 3
- 14. Bay leaf
- 15. Cinnamon
- 16. Coriander leaves
- 17. Lemon – ½
- Soak the cowpeas overnight and pressure cook with salt.
- Chop onion finely.
- Grind tomato, ginger, garlic and green chilies into smooth paste.
- Heat oil in a pan and add cumin, cloves, bay leaf, cinnamon to it. Saute onion in it.
- Add the masala paste and sauté until raw smell goes and add turmeric, chilli powder and coriander powder to it.
- Slightly mash the cooked cowpeas and mix well and switch of heat.
- Squeeze half a lemon and garnish with coriander leaves before serving.
- Add a tsp of chole masala along with dry masala if you prefer.
Grammars of cooking http://grammarsofcooking.in/