Chavli Ros
•
100 gms dried cowpeas-chavli
•
1/4 cup chopped onion
•
1 tablespoon chopped ginger
•
2-3 green chilies, chopped
•
1-2 dry red chilies (optional)
•
1 teaspoon grated coconut
(fresh or desiccated)
•
1/2 teaspoon turmeric powder
•
1/4 teaspoon red chili powder
•
1/4 teaspoon coriander
powder
•
Salt to taste
•
2 tablespoons cooking oil
•
1 sprig curry leaves
•
A few coriander leaves for
garnish
1. Preparation:
• Soak the dried cowpeas (chavli) in water for at least 6-8 hours.
• Drain the soaked cowpeas and rinse them again with clean water.
2. Sautéing Aromatics:
• Heat oil in a pan or wok over medium heat.
• Add curry leaves and let them splutter for a few seconds.
• Add chopped onions and ginger, sauté until the onions become
translucent.
3. Adding Spices and Chilies:
• If using dry red chilies, add them now and fry for a few seconds to release
their flavor.
• Add chopped green chilies and sauté for another minute.
4. Incorporating Spices and Coconut:
• Add turmeric powder, red chili powder, and coriander powder. Stir well
and cook for 30 seconds to release the aroma of the spices.
• Add grated coconut and mix well.
5. Cooking the Cowpeas:
• Add the drained and rinsed cowpeas (chavli) to the pan.
• Season with salt to taste.
• Add enough water to just cover the cowpeas.
• Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes,
or until the cowpeas are tender but still have a slight bite. You may need to
add a little more water if the pan gets too dry during cooking.
6. Finishing Touches:
• Once the cowpeas are cooked and the water has reduced, taste and
adjust the seasoning as needed.
• Garnish with chopped coriander leaves (cilantro) for a fresh touch
(optional).