red cowpeas
Also known as: lobia, red chori, chawli
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Also known as: lobia, red chori, chawli
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Kerala dish featuring sweet pumpkin and earthy red cowpeas cooked in a creamy coconut gravy. The final tempering with roasted coconut adds a delightful aroma and texture. A must-have for any Sadya feast!
A classic, mild curry from the heart of Kerala, Olan is a staple in the traditional Sadya feast. Made with tender ash gourd and red cowpeas simmered in creamy coconut milk, it's a simple, elegant, and comforting dish.
A hearty and aromatic Goan curry made with red cowpeas and a freshly ground roasted coconut masala. This flavorful, tangy, and slightly sweet dish is a staple in Goan homes, perfect with steamed rice or pao.
When stored in an airtight container in a cool, dry place, they can last for 1-2 years, though they may require longer cooking times as they age.
While not strictly mandatory like some larger beans, soaking for 4-6 hours significantly reduces cooking time and helps break down complex sugars that cause gas.
Yes, cooked and drained cowpeas can be frozen in airtight bags or containers for up to 6 months.
Black-eyed peas are the closest substitute. Adzuki beans or small red kidney beans can also work in most recipes.
Yes, red cowpeas are naturally gluten-free and are a safe protein source for those with celiac disease or gluten sensitivity.
Look for signs of insect holes, mold, a musty odor, or significant discoloration. If they remain hard even after prolonged cooking, they are likely too old.
They are commonly used in Indian curries (Lobia Masala), African stews, and cold bean salads.
No, red cowpeas are smaller, have a different texture, and a more delicate, nutty flavor compared to the larger, earthier kidney beans.
red cowpeas is a versatile ingredient found in cuisines around the world. With 336 calories per 100g and 23.5 grams of protein, it's a nutritious addition to many dishes.
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