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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. 

Print Recipe
Sprouted Cowpeas Stew (Chawli Kokum Chi Dal) Yum
Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)
Course side dish
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Red Cowpeas (Chawli) - sprouted
  • 1 Red onion - medium, finely chopped
  • 4 cloves Garlic - finely minced
  • 4 chilies Green - finely chopped
  • ½ tsp Turmeric
  • 1 13.5 can Coconut milk
  • 6 kokum Black * - pieces (roughly 2" x 1" piece)
  • ¼ cup water Boiling
  • ½ tsp cumin coriander Ground  &
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Course side dish
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Red Cowpeas (Chawli) - sprouted
  • 1 Red onion - medium, finely chopped
  • 4 cloves Garlic - finely minced
  • 4 chilies Green - finely chopped
  • ½ tsp Turmeric
  • 1 13.5 can Coconut milk
  • 6 kokum Black * - pieces (roughly 2" x 1" piece)
  • ¼ cup water Boiling
  • ½ tsp cumin coriander Ground  &
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)
Instructions
  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.
Recipe Notes

* 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.

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14 thoughts on “Sprouted Cowpeas Stew (Chawli Kokum Chi Dal)”

  1. Looks awesome! I also eyed this recipe when I read through the book. Since I did’t have kokum, I left it out!

  2. That bowl looks so pretty Pavani..will surely want to try this as I have a huge batch of kokum with me..it’s been the same with me too..I used to buy left and right, whenever a book fancies me..It’s become more than what I can store..so stopped buying books these days..

  3. Looks new – tangy and proteinicious .. this book must be really popular – saw 4 – 5 bloggers from this BM referencing this.. Kalyani Indian Mithai Mela ending 8th Aug Dish it out- Mushroom and Onions – ending 31st July

  4. PavaniLooks great and yummyThis is a new recipe for me..so thanks for sharing it :)Happy BloggingRujutahttp://theworldaccordingtorujuta.blogspot.com/

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