red cowpeas
Also known as: vanpayar, Lobia, Chawli, red cow pea
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Also known as: vanpayar, Lobia, Chawli, red cow pea
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.
Yes, red cowpeas are highly nutritious, offering a rich source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. They support heart health, aid digestion, and provide folate, which is crucial for cell growth and DNA synthesis.
100g of cooked red cowpeas contains approximately 7.9g of protein. This makes them an excellent plant-based protein source for vegetarians and vegans looking to meet their daily requirements.
Yes, they are beneficial for weight management because they are high in fiber and protein but low in fat. These nutrients promote a feeling of fullness (satiety), which can help reduce overall calorie intake throughout the day.
Yes, red cowpeas are naturally gluten-free and 100% vegan. They are a safe and nutritious staple for individuals with celiac disease or those following a plant-based diet.
Red cowpeas have a low glycemic index, meaning they cause a slow, steady rise in blood sugar rather than a sharp spike. This makes them an ideal carbohydrate source for managing blood glucose levels in people with diabetes.
While not strictly necessary, soaking red cowpeas for 4-6 hours reduces cooking time and helps break down complex sugars that cause gas. If you are short on time, they can be cooked from dry, but it will take significantly longer.
Red cowpeas have a mild, earthy, and slightly nutty flavor with a creamy texture when cooked. They easily absorb the flavors of spices and seasonings, making them versatile for stews, salads, and curries.
red cowpeas is a versatile ingredient found in cuisines around the world. With 116 calories per 100g and 7.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 6 recipes featuring red cowpeas with step-by-step instructions.
Browse recipes →On the stovetop, soaked red cowpeas take about 30-45 minutes to become tender, while unsoaked ones may take 60-90 minutes. In a pressure cooker, they typically cook in 10-15 minutes after soaking.
Store dried red cowpeas in an airtight container in a cool, dry, and dark place for up to one year. Once cooked, they can be refrigerated for 3-5 days or frozen in an airtight container for up to 6 months.
No, red cowpeas should not be eaten raw. Like most legumes, they contain lectins and antinutrients that can cause digestive distress; thorough cooking neutralizes these compounds and makes the nutrients bioavailable.