Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)

When I started buying cookbooks (with my money), I didn't think too much about the content. It didn't even matter if the book had only 3 vegetarian recipes and once I was done making those, I was practically done using that book. But soon I realized that it's not just buying books, I should also use them to make them worth the buy. Since then almost all the books I bought are vegetarian oriented except for "660 Curries" by Raghavan Iyer.

I borrowed this book from the library and after seeing the vast selection of recipes, I bought my own copy from Amazon. I made a ton of recipes and except for one disastrous recipe with broccoli, everything turned out excellent. So for Day 6 of our BM#7, I made Sprouted cow peas (chawli) stewed in coconut milk and kokum. Recipe turned out to be another keeper, slightly sweet from the coconut milk and tangy from the kokum. 

Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)
When I started buying cookbooks (with my money), I didn't think too much about the content. It didn't even matter if the book had only 3 vegetarian recipes and once I was done making those, I was practically done using that book. But soon I realized that it's not just buying books, I should also use...

Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)

Summary

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  • Courseside dish
  • Cuisinemaharashtrian
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M
  • Passive Time

Ingredients

Red Cowpeas (Chawli) - sprouted
3 cups
Red onion - medium, finely chopped
1
Garlic - finely minced
4 cloves
Green chilies - finely chopped
4
Turmeric
½tsp
Coconut milk
1 13.5 can
Black kokum* - pieces (roughly 2" x 1" piece)
6
Boiling water
¼ cup
Ground cumin & coriander
½tsp
Cilantro - finely chopped
2tbsps
Salt
to taste

Steps

  1. Heat 2tbsp oil in a medium-size saucepan. Add onions, garlic and chilies,sauté until the mixture is light borwn, 5 - 7 minutes.
  2. Add the cowpeas and turmeric, gently mix to coat sprouts with the onion mixture. 
  3. Next pour in the coconut milk and add the salt, let the mixture come to a boil, lower the heat to medium-low and cook covered until the sprouts are firm-tender and the sauce is thick, about 15 - 20 minutes.
  4. While the cowpeas are cooking, add hot water to kokum and let it steep until the water turns darker, about 15 minutes. Discard kokum pieces.
  5. Fold the kokum water and the ground spices into the curry, cook for another 2 minutes.
  6. Sprinkle with chopped cilantro and serve hot with rice or roti.
Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)

* If you don't have Kokum, use tamarind extract instead.

Lets check out what my fellow marathoners have been cooking for Day 6 of our BM#7.

Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)
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