This legume like its big brother the ‘cream black-eyed cowpea or lobia is rich in proteins and dietary fibers.
All the types of cowpeas including the cream, red, brown, black ones have anti-oxidant qualities.
These legumes are available in dried forms and they need to be presoaked and then cooked.
We can make a curry similar to the north Indian ‘dal’ or the south Indian ‘sundal’ or use the bean along with ash gourd or pumpkin to make the famous ‘olan’ of Kerala.
They can also be used in salads and soups.
I have here the red cowpea in the curry or dal form.