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Sprouted Cowpeas Stewed in Coconut Milk
Chawli Kokum Chi Dal
Preparation info
- Makes
3 cups
- Difficulty
Medium
Appears in
Published 2008
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 1 cup 4 large
Method
- 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.
- 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
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