Chawli (Black Eyed Peas) and Kala Chana (Brown Chickpeas)

Let’s talk about Black Eyed Peas, no not the band, although I love all of their songs. So what are Black Eyed Peas? A legume and depending on which part of the world you are from there are many different names like Cowpea, Hoppin’ John, Lobia, Chawli etc. Aside from Indian cuisine, it is widely used in traditional soul food. In Europe, its dressed with olive oil and vinegar to be used as a salad. Whichever way you prefer, its packed with calcium, protein, fiber and very diabetic friendly. I am a huge fan of legumes, black eyed peas rate pretty high on the list.

So what about those Kala Chana? First of not sure why they are called kala chana but in reality they are dark brownish. Never understood that translation nore found any credible information about it. Kala Chana is another legume which is rich in protein, and iron. It is used in many Indian dishes and could be made into different varieties. One variety you will find is during North Indian festivities, when it is served with puri halwa. Interestingly, the soluble fiber in black chickpeas binds the bile acids and prevents it from being absorbed by the body, thus reducing cholesterol levels. Daily consumption of around 3/4 cup of chickpeas helps to decrease LDL cholesterol and total cholesterol triglycerides. So just like our friend black eyed peas, this legume is also diabetic friendly.

The below variations of black eyed peas and brown chickpeas are just some ways to enjoy this legume. I am a fan of simplicity and love a dish that is packed with flavors. These can be enjoyed on a lazy cooking day or rainy days. Of course, if you don’t have both of these legumes on hand, you can utilize one or the other.

I hope you like and try at least one of these methods.

Black Eyed and Brown Chick Peas Curry

Ingredients:

• 1/2 cup black eyed peas , soaked overnight and drained OR 1 can of black eyed peas.
• 1/2 cup brown chick peas, soaked overnight and drained
• 1-2 Tbsp Oil*
• 2 cups water
• 1 cup diced tomatoes or paste
• 1/2 cup diced carrots* (optional)
• 1/2 cup diced bell peppers/capsicum*(optional)
• 1/4 tsp cumin seeds
• 1 tsp of turmeric powder
• 1 tsp chili powder or paprika
• 1 tsp garam masala
• 1/4 tsp black pepper
• 1- 1.5 tsp ginger , chopped or grated
• 1 Tbsp lemon juice
• 1/3 cup of chopped coriander/cilantro* (optional)
• Salt to taste

Directions:

1. Take both of the soaked peas , salt, 2 cups of water and add it to a pressure cooker. Cook for at least 3 whistles.
2. Allow the pressure cooker to cool down before opening the lid. Drain the peas to discard all the water.
3. Heat oil in a pan, add cumin seed, let them crackle and ginger.
4. Add the tomatoes and saute on a medium setting for about 2-3 minutes.
5. Add all the spices (turmeric, chili powder, garam masala, black pepper, salt) and cook for additional 2 minutes until all the spices get incorporated into the tomato mixture.
6. Add the cooked peas, along with water and cook for 5 minutes on medium setting. Stir occasionally.
7. Garnish with coriander , add the lemon juice and serve it hot with rice or roti

Tips:

*Vegetable or Canola Oil taste best, however Olive oil will taste good as well. Also, adjust the amount if cooking in large quantity.

*If you like it spicy, adjust the amount of chili powder and garam masala. You can also adjust the ginger amount to your taste buds.

*If you eat onion and garlic, saute chopped onion and garlic before adding your tomatoes.

*Carrots and Bell Peppers are completely optional, I happened to have them in the fridge so decided to add it in.

*I like using fresh tomatoes in this recipe, however tomato paste or sauce works perfectly fine in this recipe.

*Normally I soak these black eyed peas for at least 12 hours before cooking, however if you are short on time, the canned black eyed peas work perfectly well.

*You can eliminate one of the peas if you do not have them on hand. This can be made without one or the other.

Mixed Peas Salad

Ingredients:

• 1/2 cup black eyed peas , cooked
• 1/2 cup brown chick peas, cooked
• 1/2 cup bell peppers (any colors)
• 1/2 cup tomatoes, chopped
• 1/4 cup of coriander/cilantro, chopped
• 2 Tbsp of jalapeños
• 2 Tbsp lemon or lime juice
• 1 tsp chili powder
• 1 tsp dhana jiru (coriander cumin powder)
• 1 Tbsp chaat powder
• 1/4 tsp crushed black pepper
• Salt to taste

Directions:

1. Pressure cook the legumes as mentioned above. Traditionally when I cook legume, I make large batch so I can use the cooked legumes multiple ways.
2. Mix all the ingredients together. Adjust the spices and salt according to your taste.
3. This mixture can be made and stored upto 1 day in the fridge.

Tips:

*Adjust the spices according to your taste. For milder version, omit the jalapeños.

*This salad can be prepared 1 day in advance in case you are serving for a party. Can be served alone or with tortilla chips.

*If you eat onions, add 1/3 cup of red onions to the mixture.

Cheers and Enjoy!