Cowpea Thoran

The cowpea is also known as the Lobia or blackeyed pea. It is a good source of protien and some minerals. It is widely used in south-indian cuisine. The tender leaves are also edible and can be cooked in a similar way. The cowpea is used to make a variety of dishes and they are tasty too.It cooks well in very little water.

Method:

• Wash the cowpea thoroughly. Chop finely. 
• In a mixer jar pulse ( use the Whip Button ) the green chillies. Add the grated coconut, cumin seeds and garlic cloves. Pulse once more. Do Not grind into a paste. Keep aside.
• Boil 1/2 cup water in a pan, add the chopped cowpeas, cover and cook for 3 - 4 minutes. Remove the lid, add salt, allow the water to dry off on medium flame. When it is almost dry, reduce flame to simmer and add the coconut mixture, mix well. Adjust salt. In another pan heat oil, add the chopped shallots, mustard seeds and red chillies which are broken into 2 or 3 pieces. When the mustard seeds start spluttering, add curry leaves and the cowpea mix into the pan, mix and remove from flame.

Serve with rice.

Ingredients:

Cowpea - 300 grams
Coconut grated - 1/2 cup
Greenchilly - 2
Cumin seeds - 2 pinch
Garlic - 2 cloves
Salt

For seasoning:

Shallots  - 2 thinly sliced
Mustard seeds - 1/2 teaspoon
Whole red chilly - 2
Curry leaves - 1 sprig
Oil - 2 - 3 teaspoons 




Note: If you are going to use this dish immediately, you may avoid the seasoning.