Cowpeas

black-eyed peas—lobhia

red cowpeas—sabud chowli

Of African origin, this class of peas spread around the world and embedded itself firmly in the Indian kitchen. Black-eyed peas—kidney-shaped and cream-colored with a small spot, or eye, on the inside curve—gained wide acceptance all over India because of their buttery, creamy taste and nutty texture. Try Fresh Greens with Black-Eyed Peas or Coconut-Smothered Black-Eyed Peas and you will see why. They are easy to cook in their dry state, but in a pinch, you can find canned cooked black-eyed peas at the supermarket; drain and rinse them before use. Frozen black-eyed peas are also widely available, making for a nice compromise between cooking from scratch and using canned peas.