Chowli nu Dal (Cowpeas with Bishop's Weed and Toasted Chickpea Flour)

I spent ages looking for "red cowpeas" or "sabud chowli" at the various supermarkets and Indian grocery stores in town. I finally found them labeled as "chori". And, after some research, found out that they're the same thing as "adzuki" beans, which I was familiar with from several Japanese desserts and seem reasonably easy to come by in many Asian supermarkets.

Chowli nu Dal

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 3/4 c. red cowpeas (sabud chowli/chori/adzuki beans)
• 3 c. water
• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 1/2 tsp. bishop's weed
• 1/4 c. chopped fresh cilantro
• 1 tsp. coarse sea salt
• 1 tsp. coriander seeds, ground
• 1 tsp. ground Deggi chilies¹
• 1/4 c. Toasted Chickpea Flour
• 12-15 fresh or frozen curry leaves
• 2 tsp. sugar
• 1 Tbsp. ghee

Directions

1. Thoroughly rinse the cowpeas, then add hot water to cover and set aside for 1-2 hours.
2. Drain the cowpeas.
3. Add water and bring to a boil over medium-high heat.
4. Skim and discard any foam, lower the heat to medium, cover, and simmer, stirring occasionally, for 20-25 minutes.
5. Meanwhile, heat oil over medium-high heat.
6. Add cumin and bishop's weed and sizzle for ~10 seconds.
7. Remove from heat and stir in cilantro, salt, coriander, and ground chilies.
8. Pour the oil-spice mixture into the cooked cowpeas.
9. Add the toasted chickpea flour and continue to simmer over medium heat, uncovered, stirring occasionally, for ~15 minutes.
10. Stir in the sugar and ghee and serve.

---

¹ If you can't find Deggi chilies, then a 1:1 mix of cayenne and sweet paprika makes a good substitute. This is what I use. ^Back