Healthy, protein rich, vegetarian, and a simple recipe…!!
So here is my second dish from my recent California trip; a new combination of broccoli and red cowpeas with my coconut mix, and trust me… it tastes delicious and hearty.
We had a weeklong trip to California to meet our family, and it was fun roaming around, visiting places, trying out new food/ cuisines/ restaurants, and cooking with my sister. Cooking was special as it was a break from my usual lonely kitchen time to sharing the kitchen with someone who also loves to cook and explore. My sister being a vegetarian also gave me an opportunity to try some new veggie dishes. Thanks to her for this recipe…
A healthy diet includes food loaded with vitamins, proteins and other minerals. Cowpeas are an excellent source of protein and have different varieties like the black, brown, and white creamy peas. Red cowpeas also known as Lobhia or Vanpayar, is one of my favorite legumes and goes well with a combination of vegetables.
I love broccoli but most of the time end up cooking its easiest recipe; steamed broccoli. Never thought broccoli would taste so delicious with a coconut mix, this dish is perfect with steamed rice.
Give this recipe a try and let me know how it turns out. Enjoy…!!!
Prep time : 30 – 40 minutes
Serves : 4 servings
- 1 medium sized broccoli (grated)
- 1 cup red cowpeas/vanpayar
- ¾ cup coconut (grated)
- 1 garlic clove
- ¼ teaspoon jeera
- ¼ teaspoon turmeric powder
- 2 green chilies
- 2 sprigs curry leaves
- 2 dry red chilies
- mustard seeds (a pinch)
- salt (as required)
- oil (as required)
- Clean and grate broccoli florets after discarding stems and set aside.
- Pressure cook red cowpeas with a little salt and 2 cups of water on a medium flame for up to 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain the cowpeas.
- In a pan, add some oil and splutter mustard seeds, then add dry red chilies and curry leaves.
- Add grated broccoli and a little salt, saute for 5 minutes on a low flame till its rawness subsides.
- In the meantime grind grated coconut, jeera, turmeric powder, garlic and green chilies to a fine paste.
- Add the grinded paste to the pan, saute to mix well and cook with the lid on for 2 minutes.
- Add the cooked cowpeas, saute to mix well and cook with the lid on for another 2 minutes. Season with salt.
Serve with steamed rice.