This red cowpeas curry is something I make when I want that deep, meaty curry taste without cooking non-veg. We call it vanpayar curry at home and it’s the ultimate comfort dish. On days when I feel like packing satisfying lunch, this curry with chapathi just hits the spot!

Best tasted when made in a clay pot, and the aroma that filled the house – unforgettable! The magic twist in this version is the spice potli and the roasted masala. It’s rich, spicy and absolutely satisfying. Dont forget to add the cooked cowpeas while grinding the masala, it makes the curry takes like a non veg when you grind the protein and add back to curry along with stock.

Health Benefits
Red cowpeas or lobia are packed with plant-based PROTEIN, perfect for vegetarians. They’re also high in fibre and iron, making it a great meal option for both kids and adults. And using coconut oil gives it a Kerala touch while keeping it healthy!

Let’s Talk About Ingredients

Detailed Recipe

Video Recipe

Step-by-step Instructions with Measurements and Photo Guide

Let’s start by making the spice potli. Take a clean muslin cloth or a tea strainer and add 1/2 inch cinnamon stick, 2 green cardamoms, 4 cloves, 1/4 tsp fennel seeds, 1 star anise, a tiny piece of stone flower (kalpasi), and 1 black cardamom. Tie the cloth tightly into a potli or close the strainer properly so the spices don’t fall out while cooking.

In a pressure cooker, add 1/2 cup of red cowpeas (also called lobia or vanpayar), which has been soaked overnight.

Add 2 bay leaves and the prepared spice potli. Pour in 2.5 cups of water. Close the lid and cook for 4 whistles on medium flame. Once done, turn off the heat and let the pressure release naturally.

While the beans are cooking, let’s get the masala base ready. Heat 1/2 tsp of coconut oil in a small kadai or pan. To this, add 1/2 tsp cumin seeds,

1/2 tsp peppercorns, 2 tsp coriander seeds,

1/4 tsp fennel seeds,

10 dry red chillies, and 5 Kashmiri red chillies.

Roast them for a few seconds until fragrant, but make sure they don’t burn. Now add 10 small shallots (sliced or whole), 4 chopped garlic cloves, 1 inch chopped ginger, and 1 slit green chilli.

Sauté for a minute until the shallots soften slightly.

Then add 1 roughly chopped tomato

and cook till it becomes soft and mushy.

Add 6–7 cashews

and 1/4 tsp poppy seeds,

mix well, and turn off the flame.

Let this cool a bit.

Once cooled, transfer the roasted mix into a blender.

Open the pressure cooker and remove bay leaves and potli/strainer from it.

Add 2 tablespoons of the cooked cowpeas from the pressure cooker and a little water.

Grind everything to a smooth, thick paste.

Now take a clay pot (or any heavy-bottom pan) and heat 1.5 tablespoons of coconut oil.

Add 1 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter.

Then add 1 chopped onion and 1/2 chopped green chilli.

Sauté until the onion turns soft and you see some golden brown spots here and there.

Add the ground masala paste

and pour in 1/4 cup water from the blender jar (rinse it well to use all the masala).

Mix it all nicely.

Now add 3/4 tsp salt

and 1/4 tsp turmeric powder.

Stir again.

Partially cover the pot and let it cook on low flame for 10–15 minutes

stirring occasionally.

You’ll know it’s done when the oil starts to separate on the sides.

Now add the rest of the cooked red cowpeas along with all the remaining stock from the cooker.

take kasuri methi

crush and add it to the curry

and mix everything well.

Let this simmer for 5 minutes so the curry thickens and the masala blends beautifully.

Finally, switch off the flame and garnish with some freshly chopped coriander leaves.

That’s it! Serve this hot with chapathi, roti or even rice. It’s one of those dishes that tastes even better after a few hours as the flavours settle in.

Expert Tips

• Always soak the cowpeas overnight for best results
• Don’t skip the potli – it’s the flavour booster
• Roast the spices just for few seconds to avoid burning
• Use Kashmiri chillies for colour and regular for spice
• Cooking in a clay pot adds a lovely earthy flavour
• Adjust water depending on how thick you want the curry

FAQs

Can I make this curry without a spice potli?
Yes, but you’ll need to pick out the whole spices later. Potli makes it easier.

Can I use canned cowpeas?
Yes, just skip pressure cooking and add it directly.

What can I eat this with?
It goes beautifully with chapathi, roti, rice or even jeera rice.

Can I freeze the curry?
Yes, it stays good for up to a week in the fridge or can be frozen for later.

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