Cowpeas recipe

An Udupi-style gravy made using cowpeas.

Our family's favorite varieties of cowpeas are "Old Timer" or "Purple Hull Speckled", "Big Red Ripper", "Purple Hull Pink Eye" and the "Whipporwill Cowpea". They can be used interchangeably in this recipe.

Black-eyed beans are creamy white in colour and have a black mark on their inner curve. The skin of black-eyed beans is quite thick. It has a subtle, nutty aroma and a rich creamy taste that is slightly earthy. In Indian cooking, chawli is used to make sabzi, salad, soup and snacks.

Simple, easy and delicious Kerala style sauté of Cowpeas called Vanpayar Mezhukkupuratti with garlic and pearl onions is a protein rich vegan side to rice and curry.

This soup was so good. We served it with white long grain rice. The cooking time depends on how long you soak the peas. I soaked mine for 2 hours and cooked them for 65 minutes. I wanted them reall…

Will probably adjust the ingredients a little next time. Excellent with basil.

Did you know that cowpea can use to make rice and peas? Instead of using red kidney beans you can use cowpea instead cowpea

Cowpea soup

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First cook the cowpeas until soft- drain the soaking water, and pressure cook for 3 whistles. Allow to cool down fully. Put the cooked cowpeas into the food processor and pulse until it forms a crumbly mix. Add in the tahini, lemon juice, water/ice, 2 tbsp olive oil and coriander seeds and blend until it