Sprouted Cowpeas Stewed in Coconut Milk

Chawli Kokum Chi Dal

Preparation info

  • Makes

    3 cups

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Because sprouted peas and beans are tender and chock-full of nutrients, people often eat them raw in salads. Sprouted beans and peas contain even more vitamins and minerals than their dried versions and are a popular choice in regions where a lack of fuel can hinder cooking.

Ingredients

  • 2 tablespoons canola oil
  • 1 cup finely chopped red onion
  • 4 large

Method

  1. Heat the oil in a medium-size saucepan over medium-high heat. Add the onion, garlic, and chiles, and stir-fry until the mixture is light brown and smells pungent, 5 to 7 minutes.
  2. Add the cowpeas and turmeric, and stir to coat the sprouted peas and to gently cook the yellow spice, about 1 minute. Pour in the coconut milk, and sprinkle in the salt. Once the curry co