Name: Cowpeas with Bishop’s Weed and Toasted Chickpea Flour (Chowli Nu Dal)
Yield: Makes 2 cups
Cuisine: India
Ingredients: 2 teaspoons white granulated sugar; 12 to 15 medium-size to large fresh curry leaves; 1 tablespoon Ghee; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; ¼ cup Toasted Chickpea Flour; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon coriander seeds, ground; 1 teaspoon cumin seeds; 2 tablespoons canola oil; ¼ cup finely chopped fresh cilantro leaves and tender stems; ½ teaspoon bishop’s weed; ¾ cup red cowpeas (sabud chowli), picked over for stones