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–+ servings

Pea Shoots and Split Cowpeas Dal - Easy to Make

Rinse and soak split Cowpeas (Chora Dal); add spices, then pressure cook for 15 min. Allow pressure to release normally. Trim, rinse and roughly chop the pea shoots and set aside. Heat butter in a saucepan, add whole spices. After the spices sizzle, add ginger and garlic and stir for 30 seconds. Add spice powders and tomatoes; stir-fry for 3-4 min until tomatoes are soft-cooked. Add cooked Chora Dal, stir in salt and simmer for 5-6 min. Just before serving, stir in the chopped pea shoots and serve immediately, with rice and/or Chapati/Roti. Enjoy!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time- for natural pressure release 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 82 kcal

Equipment

  • 1 Pressure cooker preferred: any kind OK If not available, the Dal can be cooked on the stove-top, although it takes much longer. See Recipe Notes for details.
  • 1 Stainless steel bowl/insert container that fits inside the pressure cooker For "pot-in-a-pot" cooking of Dal
  • 1 Microwave safe glass/ceramic bowl I do not recommend using plastic containers for cooking tomatoes in microwave

Ingredients
  

  • 1/2 cup Chora Dal Split, skinless Cowpeas (also called cow gram, southern pea, chawli, lobia, barbate, alachandalu, alasande, karamani payir, vanpayar, etc.)
  • 1 1/2 cups Pea shoots - a large fistful; rinsed and coarsely chopped Tender greens with 2-4 leaves on each stem - can use most of the tender stem, after trimming the very ends; if not available, see Recipe Note for substitutions.
  • 1 leaf Bay leaf, break into 2-3 pieces
  • 1/4 tsp Whole black peppercorns - 6-7 pieces
  • 1/2 tsp Cumin seeds
  • 1-2 pieces Dried red chilli break the whole chilli into 1-2 pieces each: use or toss seeds, as per preference

For the Masala

  • 2 tsp Butter/Oil I use butter; any mild-flavored oil OK too; I do NOT recommend using extra-virgin olive for making this Masala
  • 2 tbsp Fried onions - optional store-bought OK; if not available, see Recipe Notes for using fresh onions
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds (optional) I personally love it!
  • 2-3 pieces Whole Cloves
  • 1 piece Whole black cardamom
  • 1 tsp Fresh ginger - grated, finely shredded or pounded (in mortar and pestle) if not available, use 1/2 tsp dried ginger powder
  • 2 tsp Garlic - optional - 1-2 cloves, slivered or chopped
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red Chilli powder adjust as per spiciness preferred
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin Powder
  • 1/2 cup Tomatoes - fresh, chopped about 1 medium-large Roma tomato; or any other variety you prefer
  • 3/8 tsp Salt adjust as per preference

Instructions
 

Cook the Dal

  • Rinse the Dal 2-3 times with fresh water; add 1/2 cup water and set aside to soak. I suggest at least 30 min, but I prefer to soak overnight.
    If you're in a hurry, it's OK to cook Dal without soaking - you will need to increase cooking time - see details below.
    Chora Dal soaking
  • Most of the water is absorbed.
    soaked Cowpeas Dal
  • Transfer the soaked Dal to a pressure cooker-insert container (any stainless steel bowl that fits inside the cooker).
    Add 1/2 cup water and spices: bay leaf pieces, cumin seeds, peppercorns, and red chilli pieces.
    Place the Dal container on the rack in pressure cooker with at least 2 cups of water in the pressure cooker pot. Cook for 15 min at full pressure. Allow pressure to release normally.
    To cook without pressure cooker: See Recipe Notes
    Chora Dal and spices

Prepare the Pea Shoots

  • Take a large fistful of Pea Shoots and rinse thoroughly in a colander.
    rinsed pea Shoots
  • Dry with a salad spinner or spread out on a clean kitchen towel to absorb excess moisture.
  • Bunch together and chop roughly - about 1/2 inch length. Set aside.
    pea shoots- coarse chopped

Make Masala for Dal

  • Place the chopped tomatoes in a microwave-safe glass/ceramic bowl.
    chopped tomatoes for curry
  • Cook on Hi for 2-3 minutes until soft.
    microwaved tomatoes
  • Heat butter in a saucepan. For vegan Dal, use any mild-flavored oil you like (peanut oil is my personal favorite). For nut-free Dal, use a nut-free oil of your choice.
  • Add cumin seeds, fennel seeds (if using), cloves and cardamom and allow them to sizzle - about 1 minute.
    Note: I recommend crushing/pounding the cardamom and cloves a little to help release flavors - use a "Pakkad" ("Chimta" - Indian tongs) or mortar and pestle - allow the spices to remain whole.
    spices in butter
  • Add ginger and garlic; stir for 30 seconds.
    (Omit garlic if you prefer to avoid it)
  • Add fried onions - store-bought or freshly fried (see Recipe notes for detailed directions); stir for 30 seconds
    (Omit this step if you prefer to avoid onions)
    fried onions in tadka
  • Add remaining spices: turmeric, chilli powder, cumin powder and coriander powder. Stir for 30 seconds.
    add spices to tadka
  • Add cooked tomatoes and salt
    cooked tomatoes in Tadka
  • Stir-fry for 2-3 min on medium-hi, till the tomatoes are super-soft and squishy and the Masala becomes fragrant and comes together.

Mix the Masala with Dal and Pea Shoots

  • Once the pressure is released, remove the container with the cooked Chora Dal from the pressure cooker. Use tongs- the container is very hot!
    Check to make sure the Dal is completely cooked - it should not have hard centers, but still retain its shape somewhat. To test, press a couple of grains between your thumb and forefinger- they should mash easily.
    cooked Cowpeas Dal
  • Add the Dal to the Masala in the saucepan. Swirl 1-2 tbsp water to collect the residual Dal (from the container used for cooking the Dal), and add it to the saucepan.
    Stir, bring Dal to a gentle boil and simmer on low heat, covered, for 4-5 min to blend flavors.
    Add more water (up to about 1/4 cup), if desired, to adjust the consistency of the Dal to your preference.
    Cowpeas Dal with Masala
  • Add the chopped pea shoots and stir. Turn heat off immediately and rest, covered, for 3-4 min. to let pea shoots wilt.
    Taste-test: adjust salt and chilli powder as needed.
    If Dal seems too thick, adjust consistency by adding boiling hot water, Do NOT use cold water.
  • Serve immediately: piping hot!
    Cowpeas Dal with Pea shoots
  • Pair with rice, Roti ( or other flat bread - Paratha, Naan, Pita, etc.), Raitha, Papad, spicy pickles, etc.
  • Enjoy!

Notes

Pea Shoots not available?
Use other mild-flavored, tender baby greens that can be eaten raw: spinach, lettuce, chard, watercress, etc.
  • Note: I do NOT recommend using strong-flavored greens that need to be thoroughly cooked first (mustard, fenugreek, collard, arugula, etc.)
    • These need to be prepared differently
  • Naturally, the flavor will be rather different if you do not use pea shoots.
 
No pressure cooker?
No worries. Foll these directions for stove-top cooking.
  • Place soaked Dal, 1 cup hot water and spices in a saucepan and bring to a boil on high heat.
  • Decrease heat and simmer, stirring occasionally, till fully cooked. Add hot water as needed to prevent burning
    • Will likely take about 35-40 min (possibly even longer)
  • Use cooked Dal as directed in recipe.
 
Fried onions not available?
No worries, start with freshly sliced onion and follow the directions outlined below:
  • Slice onion lengthwise - root-to-shoot - about 1/2 cup
    • trim the root, to allow the slices separate easily
  • Spread slices in a single layer on a glass/ceramic plate and microwave for 1 min on Hi
    • if microwave is not available, allow the slices to air-dry for about 30 min or more
  • Heat oil in a pan (use the same pan for making Masala later), and fry the onion slices until golden brown and slightly caramelized
    • they tend to burn quickly at the end, so be alert and turn the heat down once browning starts.
  • Use the fried onions in the recipe as directed.
 
Storing leftovers:
Refrigerator:
Place leftovers in a glass/ceramic container with a well-fitting lid.
  • Consume within 2-3 days.
  • When ready to serve:
    • Heat to boiling, on full power in microwave, and serve hot.
    • If microwave is not available:
      • Heat on the stove-top in a sturdy saucepan until boiling, and serve hot
    •  
Freezer:
Place leftovers in a glass/ceramic container with a well-fitting lid. Freeze the container 
  • Should be good for at least 4-5 weeks, possibly longer
When ready to serve:
  • Thaw first in the microwave:
    • Defrost setting (about 30% power) until ice crystals melt
  • Stir, then heat to boiling (on full power) and serve hot.
  • If microwave is not available:
    • Heat on the stove-top in a sturdy saucepan until boiling and serve hot

Nutrition

Calories: 82kcalCarbohydrates: 8gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 259mgPotassium: 173mgFiber: 4gSugar: 2gVitamin A: 744IUVitamin C: 66mgCalcium: 40mgIron: 1mg
Keyword Chora Dal, Cumin, fresh ginger, Fresh Tomatoes, Fried Onions, Garlic, Pea shoots, Whole Spices
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