Organic Cowpea Red 500g
₹ 110.00
Red Cowpea — known as Lobia in North India, Chavli in Maharashtra and Gujarat, and Karamani in Tamil Nadu — is a drought-tolerant legume with deep roots in Indian agriculture. I... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Red Cowpea / Lobia / Chavli (Vigna unguiculata)
Nutrition FactsServing: 40 g (dry)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 129 kcal | 323 kcal | 6.5% |
| Protein | 9.6 g | 24.1 g | 19.3% |
| Carbohydrates | 21.8 g | 54.5 g | 7.3% |
| Total Fat | 0.4 g | 1.0 g | 0.6% |
| Dietary Fibre | 1.5 g | 3.8 g | 6.1% |
| Calcium | 31 mg | 77 mg | 3.1% |
| Iron | 3.4 mg | 8.6 mg | 20.2% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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- Free delivery on orders above ₹499.
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- Perishable goods cannot be returned once dispatched. Non-perishable items may be returned within 7 days in original, unopened condition.
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Choose Your Pack
Red Cowpea — known as Lobia in North India, Chavli in Maharashtra and Gujarat, and Karamani in Tamil Nadu — is a drought-tolerant legume with deep roots in Indian agriculture. Its reddish seed with the characteristic white eye carries one of the highest iron concentrations (8.6 mg/100 g) among Indian whole pulses. Dhatu Organics sources Red Cowpea from NPOP-certified farms and packs it without additives or chemical treatments.
Nutritional Profile (ICMR)
Per 100 g raw: 24.1 g protein · 54.5 g carbohydrates · 3.8 g dietary fibre · 1.0 g fat · 323 kcal. Calcium 77 mg, Iron 8.6 mg. Glycaemic index 33 (low) — Foster-Powell et al., Am J Clin Nutr 2002.
In the Kitchen
- Lobia Masala — North Indian preparation with tomato-onion gravy, garam masala, and a kasuri methi finish
- Chavli Chi Usal — Maharashtrian usal (sprouted or cooked cowpea in a spiced coconut-onion base)
- Karamani Sundal — South Indian boiled cowpea tempered with mustard, dried red chilli, and grated coconut
- Cowpea Rice (Lobia Chawal) — cooked together in a one-pot preparation with cumin, bay leaf, and whole spices
- Sprouted Cowpea Salad — soak 8 hrs, sprout 36 hrs; toss with lemon, chaat masala, and chopped vegetables
Soak for 8–10 hours. Pressure-cook for 3–4 whistles — cowpea is faster-cooking than rajma and chana. It holds its shape well in curries and does not turn mushy.
Storage
Store in an airtight container in a cool, dry place. Best used within 12 months of purchase.
Weight: 500 g net | Certification: NPOP Organic | Additives: None