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Indian · Side
Chowli nu Dal Cowpeas with Bishops Weed
A Gujarati-Rajasthani dal of red cowpeas thickened with toasted chickpea flour, perfumed with thyme-like bishop's weed and cumin, warmed with Deggi chile and finished with sugar and a spoon of ghee for balance.
- YieldMakes about 480 ml (2 cups); serves 4 as a side
- Hands-on15 min
- Total2 h 20 min
- Difficulty
Ingredients
- 140 gred cowpeas (sabud chowli), about 3/4 cup, sorted for grit
- 710 mlwater, plus hot water for soaking
Spiced oil
- 2 tbspcanola oil
- 1 tspcumin seeds
- ½ tspbishop's weed (ajwain)
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 1½ tspcoarse kosher or sea salt
- 1 tspcoriander seeds, ground
- 1 tspground Deggi chiles (or 1/2 tsp cayenne mixed with 1/2 tsp sweet paprika)
- 30 gtoasted chickpea flour, about 1/4 cup; chickpea flour dry-toasted until reddish brown and nutty
- 14 leavesfresh curry leaves, 12 to 15, medium to large
To finish
- 2 tspwhite granulated sugar
- 1 tbspghee
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