This is a traditional Sri Lankan curry dish which can go very well with rice, pasta, or even mixed in some salads. It is also not very hot for the spice sensible taste.
Ingredients:
500 gr. of cowpea
coconut oil
mustard seeds
cloves
2 chopped green chili
3 or 4 red onions
curry leaves
pandan leaf
1/2 tea spoon of turmeric
2 tea spoons of toasted curry powder
10 pieces of garlic shopped in large slices
salt
1 cup of coconut milk powder dissolved into 4 cups of water
small cinnamon stick
Directions:
Put the cowpea in a basin with water until it gets swollen. It will take a few hours to be ready.
Wash the cowpea and boil in water for 20 minutes.
Heat up some coconut oil in a saucepan and add some mustard seeds, cloves, the green chilies, half of the red onions, the curry leaves and the panda leaves.
Fry the cowpea in this saucepan for a few minutes always mixing well.
Add the turmeric, toasted curry powder, garlic and the rest of the onions, salt, coconut milk and the cinnamon stick.
Leave it cooking until ready ( around 30 minutes).