Lal Chawli (Red Cowpea) / लाल चवळी / लाल लोबिया

Originating in Africa, Cowpea spread to Southeast Asia around 2300 BC and then travelled further to the Mediterranean, Central and North America. Reports suggest that initial domestication of Cowpea occured in Africa and secondary domestication in Southeast Asia. However, Cowpea is an old pulse dating back to the
second Millenium consumed primarily in Africa.

Containing anywhere between 23% to 32% protein (depending on the variety), Cowpeas contain 2 to 4 times more proteins than cereals and tubers. It also bosats of a good amount of dietary fibre, and thus, is a great source of nutrition in regions of less resources. The leaves of Cowpea plant can also be consumed and it contains micronutritents like iron, zinc and beta-carotene.

Cowpea also makes to be a great baby food when soaked overnight and cooked thoroughly and mashed.

- Soak for 2 to 3 hrs
- In a pressure cooker, add the soaked Red Cowpea grains and water and cook for 6 to 7 whistles.
- Use the cooked Red Cowpea in desired recipe of sabji, curry or as a salad.

Originating in Africa, Cowpea spread to Southeast Asia around 2300 BC and then travelled further to the Mediterranean, Central and North America. Reports suggest that initial domestication of Cowpea occured in Africa and secondary domestication in Southeast Asia. However, Cowpea is an old pulse dating back to the

Cowpea Stir-fry Vada Red Cowpea Curry in Coconut Milk with Pumpkin