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Chawli Kokum chi Dal with Sprouted Cowpeas
Partially sprouted red cowpeas stewed in coconut milk over a base of browned onion, garlic and green chile, then soured at the end with purple kokum water and a pinch of toasted cumin-coriander.
- YieldMakes about 3 cups; serves 4
- Hands-on15 min
- Total36 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 150 gred onion, finely chopped (about 1 cup)
- 4 clovesgarlic, large, finely chopped
- 4fresh green Thai, cayenne or serrano chiles, stems removed, finely chopped with seeds
- 450 gpartially sprouted red cowpeas, about 3 cups
- ½ tspground turmeric
- 400 mlunsweetened coconut milk, one can
- 1½ tspcoarse kosher or sea salt
- 6 piecesdried black kokum, about 5 x 2.5 cm each
- 60 mlboiling water
- ½ tsptoasted cumin-coriander blend
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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