Name: Sweet-Tart Cowpeas with Peanuts (Chori Ane Sengdana Nu Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 tablespoons unsalted dry-roasted peanuts; 1 tablespoon crumbled (or chopped) jaggery or firmly packed dark brown sugar; 6 pieces dried black kokum (each roughly 2 inches long and 1 inch wide; see Tips); 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 cup red cowpeas (sabud chowli), picked over for stones; 12 medium-size to large fresh curry leaves; 1 teaspoon cumin seeds; 1 tablespoon finely chopped fresh ginger; 2 tablespoons Ghee or canola oil; ¼ teaspoon ground turmeric; ¼ teaspoon ground asafetida; 1½ teaspoons coarse kosher or sea salt

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Peanuts in this curry will not break down and fall apart, no matter how much you boil them. Their presence imparts a nice crunch to each mouthful. Sweet jaggery, tart kokum, nutty peanuts, pungent chiles, and aromatic curry leaves all come together in a well-balanced curry, with no one flavor dominating the mix.

Ingredients

1 cup red cowpeas (sabud chowli), picked over for stones
6 pieces dried black kokum (each roughly

Method

Place the cowpeas in a strainer and rinse them under running water to wash off any dust. Drain, and transfer them to a medium-size saucepan. Cover the cowpeas with hot water and set them aside at room temperature to soak until they soften and swell up a bit, 1 to 2 hours.
Drain the cowpeas, return them to the saucepan, and add 4</

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Ingredients

Method

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