Sweet-Tart Cowpeas with Peanuts

Chori Ane Sengdana Nu Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


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.


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


  1. 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.
  2. Drain the cowpeas, return them to the saucepan, and add 4</