• Soak Cowpeas: Soak 1 cup cowpeas for 6 hours or overnight, then drain.
• Cook Cowpeas: Pressure cook soaked cowpeas with 2-3 cups water for 4-5 whistles. Set aside.
• Grind Coconut Paste: Grind 1/2 cup grated coconut with 1-2 green chilies into a smooth paste.
• Tempering: Heat 2 tbsp oil, add 1 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp urad dal. Add curry leaves and chopped ginger, sauté for 1 minute.
• Cook Veggies: Add 1 chopped onion, cook until golden. Add 1 chopped tomato, cook until soft.
• Add Spices: Add 1/4 tsp turmeric, 1/2 tsp chili powder, and 1 tsp coriander powder. Cook for 2 minutes.
• Add Coconut Paste: Add coconut paste, sauté for 2-3 minutes.
• Add Cowpeas: Add cooked cowpeas and water, mix well. Add salt and bring to a boil.
• Simmer: Let it simmer for 5-10 minutes.
• Garnish and Serve: Garnish with coriander leaves. Serve with rice or roti.

Tips:

• You can add a pinch of garam masala for extra flavour.
• Adjust the consistency by adding more water if you prefer a thinner curry.
• For a slightly tangy flavour, add a little tamarind extract or yogurt towards the end.

Enjoy your Cowpea White Curry with steamed rice or roti!